Geoff Humphrey's BrewBlog > BrewBlogs > S-M-ALL (Belge-man’s Parti) [{"NAME":"Belgian Pale Ale","VERSION":"1","CATEGORY":"Belgian and French Ale","CATEGORY_NUMBER":"16","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.048","OG_MAX":"1.054","FG_MIN":"1.01","FG_MAX":"1.014","IBU_MIN":"20","IBU_MAX":"30","ABV_MIN":"4.8","ABV_MAX":"5.5","COLOR_FORMULA":"SRM","COLOR_MIN":"8","COLOR_MAX":"14","INFO":"A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. "}]

Belgian Pale Ale
BJCP 2008 – 16B

Batch #:

2008-27

Brew Date:

September 15, 2008

Cost:

0.00

Statistics

OG:

1.040 10° P

FG:

1.010 2.6° P

Real Extract:

3.9° P

Attenuation:

74% Apparent – 61% Real

Color:

13.3SRM

IBU:

19.9

BU/GU:

0.5

ABV:

4.6%

ABW:

3.1%

Calories:

131 12 oz

Fermentables

Amount	Fermentable	% of Grist
1.00 pounds	Belgian Plisen Malt	23.5%
2.25 pounds	Belgian Munich Malt	52.8%
0.13 pounds	German Melanoidin Malt	3.1%
0.13 pounds	German CaraMunich Malt II	3.1%
0.12 pounds	Crystal Malt 120L	2.8%
0.13 pounds	German CaraAroma	3.1%
0.50 pounds	Sucrose (Table Sugar)	11.7%
4.26 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.25 ounces	Magnum	60 minutes	Bittering.		13.6%
0.25 ounces	Total Hop Weight

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

7 days @ 68° F

Age:

35 days @ 55° F

General Info

Brew made from the second-runnings of a Traditional Bock. All measurements are approximate - your results may vary.

What makes it Belgian? Belgian Pils malt, Belgian yeast, and the addition of sucrose to dry out the beer and up the fermentables.

Procedure

75 minute boil.
Add hops according to schedule.
Add sugar in the last 15 minutes of the boil.
Cool and pitch yeast.

S-M-ALL (Belge-man’s Parti)

Belgian Pale AleBJCP 2008 – 16B