Belgian Pale Ale
BJCP 2008 – 16B
Batch #:
2006-14
Brew Date:
September 9, 2006
Tap Date:
August 25, 2008
Cost:
23.95
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Color:
11.4SRM
IBU:
29.4
BU/GU:
0.59
ABV:
5.0%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | Belgian Pale Ale Malt | 78% |
| 1.00 pounds | German Weyermann CaraRed | 9.8% |
| 0.25 pounds | German Melanoidin Malt | 2.4% |
| 1.00 pounds | German Light Munich Malt | 9.8% |
| 10.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Kent Golding | 60 minutes | Boil | Pellets | 5.5% | |
| 1.00 ounces | Fuggle | 15 minutes | Boil | Pellets | 4.2% | |
| 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 | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Golden Ale | White Labs | WLP570 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
75°F
Ideal Tun Temp:
75°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 162° F | |
| 2 | Infusion | 60 minutes | 152° F | |
| 3 | Sparge #1 | 15 minutes | 168° F | |
| 4 | Sparge #2 | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 65° F
General Info
My version of a Belgian Pale Ale, named after the city in Belgium that fought off the German invasion that began World War I. My first attempt at this style.
Procedure
- Single Infusion Mash
- Sparge with 4 gallons of 168° water
- Total boil time: 60 minutes
- Add Goldings hops at boil (bittering)
- Add Fuggles hops at 45 minutes (flavor)
- Add Irish Moss at 45 minutes
- Cool wort to 70-75 degrees
- Pitch yeast
