Paul's Late Summer Belgian Pale Ale

All Grain Recipe

Submitted By: pauljacks (Shared)
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Brewer: Paul Jacks
Batch Size: 5.00 galStyle: Belgian Pale Ale (16B)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 8.4 SRMEquipment: Paul's All-Grain
Bitterness: 24.7 IBUsBoil Time: 90 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Sacramento to Antwerp Water 1
2.54 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.00 g Salt (Mash 90 min) Misc 3
0.86 g Chalk (Mash 90 min) Misc 4
0.66 g Calcium Chloride (Mash 90 min) Misc 5
8.00 oz Rice Hulls (0.0 SRM) Adjunct 6
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 7
1 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8
12.00 oz Caramunich Malt (56.0 SRM) Grain 9
4.00 oz Biscuit Malt (23.0 SRM) Grain 10
1.41 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.30 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 13
1.0 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 14
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 15

Taste Notes

2/28/2015--Tasted beer before putting into secondary. Tasted very full-bodied with nice level of natural carbonation. Using the WL 570 yeast produced a little more cloudiness than I would want in this type of golden ale, but no big deal. I may decide to filter the beer, depending on how much it clears up. Hopiness is the perfect level for my taste. Will keep in secondary for a week and then will keg for a week. 3/7/2015-- cold crashed and kegged 4.70 gals. Tases real good.

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