16B Belgian Pale Ale v3 (1 ratings)

All Grain Recipe

Submitted By: MaltLicker (Shared)
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Brewer: Malt Licker
Batch Size: 4.25 galStyle: Belgian Pale Ale (16B)
Boil Size: 6.61 galStyle Guide: BJCP 2008
Color: 9.3 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 26.5 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)Mash Profile: 152F Mash, Fly Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs Pilsen (Dingemans) (1.6 SRM) Grain 1
3 lbs Pale Ale (Dingemans) (3.3 SRM) Grain 2
2 lbs Maris Otter (Crisp) (4.0 SRM) Grain 3
7.04 oz Caravienne Malt (Dingemans) (22.0 SRM) Grain 4
6.08 oz Vienna Malt (Weyermann) (3.9 SRM) Grain 5
5.92 oz Caramunich II (Weyermann) (46.0 SRM) Grain 6
1.92 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 7
1.92 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 8
1.92 oz Special B (Dingemans) (147.0 SRM) Grain 9
0.50 oz First Gold [9.5%] - Mash Hop Hops 10
1.00 oz Hallertauer [3.8%] - First Wort Hops 11
0.50 oz Hallertauer [3.8%] - Boil 45 min Hops 12
1.00 Whirlfloc Tablet (Boil 13 min) Misc 13
0.50 oz Styrian Goldings [4.6%] - Boil 10 min Hops 14
2.00 g Wyeast Nutrient (Boil 10 min) Misc 15
1.00 Wort Chiller (Boil 9 min) Misc 16
1.00 Sanitize Spoon!! (Boil 5 min) Misc 17
1 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 18

Taste Notes

Mash: Chalk 1.2; Gyp 0.0; CalChlr 1.80; Epsom 2.2; Soda 1.0; RA=50 Boil: Chalk 1.5; Gyp 0.0; CalChlr 1.80; Epsom 2.0; Soda 1.0; RA=50 C:S = 1.05 balanced. SRM:12 Ca:96, Mg:20, Na:28, Cl:83, SO:80

Notes

Note: FWH set at minus 10%.

Ratings

Belgian Pale

by MaltLicker

This is a re-do of a BPA that scored ~44 in a big comp. I'd reduce the crystals next time. Love this yeast.