<_MOD_>1969-12-31
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2016-11-11
Belgian Pale Ale Experiment
Jeremy Winn
2016-11-11
1992-02-01
640.0000000
0
640.0000000
0
0
0
4620
1800
0
0
<_MOD_>2016-11-11
Winn Pot and Cooler (10 Gal/37.8 L) - All Grain
1280.0000000
144.0000000
1
0.3000000
102.4000000
0.0000000
1
1
1044.6400000
60.0000000
9.0000000
1
144.6400000
128.0000000
4.0000000
0.0000000
736.0000000
96.0000000
0.0000000
72.0000000
100.0000000
Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort.
0
0
<_MOD_>2016-11-11
Belgian Pale Ale
Belgian and French Ale
BJCP 2008
2
16
0
1.0480000
1.0540000
1.0100000
1.0140000
20.0000000
30.0000000
2.1000000
2.7000000
8.0000000
14.0000000
4.8000000
5.5000000
A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.
Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.
Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.
Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.
Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer's Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)
http://www.bjcp.org
<_MOD_>2016-11-11
Single Infusion, Light Body, No Mash Out
176.0000000
60.0000000
212.0000000
60.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
102.4000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>1969-12-31
steps
7432
1
1
7149
1
<_XName>steps
16
<_MOD_>2016-10-25
Mash In
0
440.0000000
150.0000000
75.0000000
2.0000000
102.4000000
0.3000000
1280.0000000
60.0000000
144.0000000
0.0000000
60.0000000
0.0000000
176.0000000
165.0158285
0.0000000
<_TExpanded>1
1
1280.0000000
144.0000000
0.3000000
<_MOD_>2016-11-11
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2016-11-11
Corn Sugar
70.0000000
0
Corn Sugar
100.0000000
Use corn sugar for priming the beer
<_MOD_>2016-11-11
Ale, Two Stage
67.0000000
67.0000000
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
4.0000000
10.0000000
7.0000000
30.0000000
1
<_MOD_>1969-12-31
Ingredients
7405
1
1
7182
8
<_XName>Ingredients
16
<_MOD_>2016-11-11
Pale Malt, Maris Otter
United Kingdom
Maris Otter
0
1
0.0000000
144.0000000
3.0000000
82.5000000
0.0000000
81.8181818
0
1
1.5000000
3.0000000
120.0000000
11.7000000
0.0000000
0
1
100.0000000
Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
60.0000000
0.0800000
Pale Liquid Extract
<_MOD_>2016-11-11
Caramunich Malt
Belgium
0
1
0.0000000
16.0000000
56.0000000
71.7000000
0.0000000
9.0909091
0
2
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Caramel, copper colored malt. Used in Belgian ales and German bocks.
60.0000000
0.0800000
<_MOD_>2016-10-25
Caravienne Malt
Belgium
0
1
0.0000000
16.0000000
22.0000000
73.9000000
0.0000000
9.0909091
0
3
1.5000000
4.0000000
0.0000000
0.0000000
0.0000000
0
0
10.0000000
Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
60.0000000
0.0800000
<_MOD_>2016-11-11
Hallertauer Mittelfrueh
Germany
1
0
4.0000000
4.6000000
16.6666667
0.0000000
0.5000000
45.0000000
60.0000000
0.0000000
Used for: Continental Lagers, German Ales/Lagers, US Lagers
Aroma: Pleasant, assertive, mild herbal aroma
Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal
Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship
6.0119206
4
0
1
1.0000000
<_MOD_>1970-05-23
Hallertauer Mittelfrueh
Germany
1
0
4.0000000
4.6000000
16.6666667
0.0000000
0.5000000
45.0000000
30.0000000
0.0000000
Used for: Continental Lagers, German Ales/Lagers, US Lagers
Aroma: Pleasant, assertive, mild herbal aroma
Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal
Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship
4.6203100
5
0
1
1.0000000
<_MOD_>1970-05-23
Jarrylo
U.S.
2
0
15.0000000
6.0000000
33.3333333
16.0000000
1.0000000
15.0000000
20.0000000
0.0000000
Jarrylo™ (pronounced Jar-ril-low) is named after Jarilo, the Slavic god of fertility and springtime. Jarrylo’s™ banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians.
Paired with a crisp Pilsner malt base, Jarrylo™ shines with banana, pear, orange, and fruity spice.
Pronounced Yar-i-lo after the god of fertility, we recommend using Jarrylo™ monogamously at first. Simple, crisp brews are ideal for showcasing this unique, pleasant hop.
13.6533155
6
4
1
2.0000000
<_MOD_>1969-12-31
Abbey Ale
White Labs
WLP530
0
0
1
1.2000000
1.0000000
0.0000000
6.0000000
7
1
2016-11-11
2016-10-25
100.0000000
75.0000000
80.0000000
66.0000000
72.0000000
0
0
0
5
2003-06-14
Belgian Trappist Ale, Spiced Ale, Trippel, Dubbel, Grand Cru
Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers.
10.0000000
<_MOD_>1970-05-23
Jarrylo
U.S.
2
0
15.0000000
6.0000000
33.3333333
16.0000000
1.0000000
15.0000000
60.0000000
4.0000000
Jarrylo™ (pronounced Jar-ril-low) is named after Jarilo, the Slavic god of fertility and springtime. Jarrylo’s™ banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians.
Paired with a crisp Pilsner malt base, Jarrylo™ shines with banana, pear, orange, and fruity spice.
Pronounced Yar-i-lo after the god of fertility, we recommend using Jarrylo™ monogamously at first. Simple, crisp brews are ideal for showcasing this unique, pleasant hop.
0.0000000
8
1
1
2.0000000
<_TExpanded>1
<_MOD_>1969-12-31
AgeData
9361
0
1
9357
0
<_XName>AgeData
16
<_TExpanded>1
2
0
0
1.0460000
0
1.0100000
0
1.0180000
0
1.0110000
0
640.0000000
0
1.0500000
0
1.0500000
0
30.0000000
2.3000000
5.2000000
0
5.2000000
88.0000000
0
6.0000000
0
1.0100000
0
1.0360000
30
155.0000000
0
1.0000000
33.8138278
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1