Belgian Pale Ale
BJCP 2008 – 16B
Batch #:
2009-17
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
July 25, 2009
Tap Date:
September 5, 2009
Cost:
0.00
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
10.6SRM
IBU:
24.3
BU/GU:
0.49
ABV:
5.5%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 5.50 pounds | Belgian Plisen Malt | 51.2% |
| 0.50 pounds | Crystal Malt 60L | 4.7% |
| 0.75 pounds | German Dark Munich Malt | 7% |
| 4.00 pounds | American Wheat Malt | 37.2% |
| 10.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Kent Golding | 60 minutes | Boil | Pellets | 4.5% | |
| 0.50 ounces | Saaz | 30 minutes | Boil | Pellets | 3.1% | |
| 0.50 ounces | Saaz | 15 minutes | Boil | Pellets | 3.1% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tbsp. | PH Stabilizer | Water Agent | Mash | 60 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/8 tsp. | Super Irish Moss | Other | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Canadian/Belgian | Wyeast | 3864 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Decoction
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Protein Rest | Infusion | 35 minutes | 122° F |
| 2 | Saccharification | Decoction | 45 minutes | 155° F |
| 3 | Mash Out | Infusion | 10 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
10 days @ 68° F
Age:
28 days @ 50° F
General Info
Named after the city in Belgium that fought off the German invasion that began World War I.
This beer is an experiment: a Belgian Pale Ale with a significant amount of malted wheat in the mash. Basically a Wit base with some Munich and Crystal for maltiness, toastiness, and a bit of sweetness.
Using the Unibrue yeast from Wyeast.
Characteristics of a Belgian Pale:
-
Aroma should be malty, toasty, and biscuity.
-
Fruit characters in flavor, low spiciness.
-
Ferment cooler - mid 60° range.
-
Copper color.
-
Low phenols.
