Le DUC d'ANVERS 2
All Grain Recipe
Submitted By: AlexisRoitman (Shared)
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|Brewer: Roitman/Berengut|| |
|Batch Size: 5.28 gal||Style: Belgian Pale Ale (16B)|
|Boil Size: 6.87 gal||Style Guide: BJCP 2008|
|Color: 7.0 SRM||Equipment: Barley Bomber 20L|
|Bitterness: 26.6 IBUs||Boil Time: 90 min|
|Est OG: 1.045 (11.2° P)||Mash Profile: Single Infusion, Medium Body|
|Est FG: 1.003 SG (0.7° P)||Fermentation: Ale, Single Stage|
|ABV: 5.5%||Taste Rating: 30.0|
|7 lbs 7.93 oz
||Pilsner (Weyermann) (1.7 SRM)
||Caramunich I (Weyermann) (45.0 SRM)
||Acid Malt (3.0 SRM)
||Biscuit Malt (23.0 SRM)
||Victory Malt (biscuit) (Briess) (25.0 SRM)
||Hallertauer Mittelfrueh [2.6%] - Boil 60 min
||Yeast Nutrient (Boil 10 min)
||Hallertauer Mittelfrueh [2.6%] - Boil 0 min
||Dry Belgian Ale (Yeast Bay #-)
NotesMash pH =
Mash SG =
post boil pH =
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DIFFERENCES FROM FIRST DUKE:
slightly different malt bill. addition of biscuit malt for a little extra malt flavour.
also 90 min boil.
not so much acid malt. no gypsum. in fact no addition of salts at all. none required.
hoping the starter of second generation yeast provides enough to ferment it right down.
This is a session beer like De Koninck.
Important to keep ferment temp at 19. If higher, you get too many phenols/spiciness.
It is a highly attentuative yeast, so make a big starter and pitch so that it ferments right down.
The impact is to have the initial mild maltiness up front, with a bone dry copper finish. Delish.
It is not meant to be sweet and while it is refreshingly hopped, the hops are really a balance for the malts. It's a very balanced beer.
White rocky head, fairly highly carbonated.
People might call this an amber ale but they would be mistaken.
The yeast is distinctly Belgian, but not as prominent as with the class of beers with which it is paired in the Style Guide - the witbier and the biere de garde.