Belgian Pale Ale 
All Grain Recipe
Submitted By: lukescooper86 (Shared)
Members can download and share recipes
| Batch Size: 5.28 gal | Style: Belgian Pale Ale (24B) |
| Boil Size: 7.07 gal | Style Guide: BJCP 2015 |
| Color: 10.3 SRM | Equipment: Luke-RobobrewV2 - 20L |
| Bitterness: 23.4 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Luke - Robobrew Mash and Sparge |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Belgian Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.40 gal |
Yarra Valley Estimate 2018 |
Water |
1 |
| 0.75 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 0.50 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 6 lbs 0.71 oz |
Pilsner, Malt Craft Export (Joe White) (1.6 SRM) |
Grain |
4 |
| 2 lbs 7.40 oz |
Gladfield Vienna Malt (3.5 SRM) |
Grain |
5 |
| 8.06 oz |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
6 |
| 8.06 oz |
BEST Caramel Munich III (BESTMALZ) (91.4 SRM) |
Grain |
7 |
| 6.09 oz |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
8 |
| 0.36 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
9 |
| 0.70 oz |
Summer (Summer Saaz) [5.5%] - Boil 60 min |
Hops |
10 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 0.52 oz |
Summer (Summer Saaz) [5.5%] - Boil 10 min |
Hops |
12 |
| 0.52 oz |
Summer (Summer Saaz) [5.5%] - Boil 2 min |
Hops |
13 |
| 1.2 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
14 |
Taste Notes
Belgian pale ales generally range from 4.8 to 5.5% ABV and are neither sour nor funky. They range in color from amber to copper and their bitterness ranges from 20 to 30 IBU. They are well balanced beers, with moderate alcohol levels and an even finish, making them a nice choice for whiling away a hot afternoon. De Koninck, like most Belgian pale ales, has an initial malt sweetness which trails off into an even or maybe slightly dry finish. The finish of a Belgian pale ale should be neither sweet nor overly dry.
This beer also has a malty character (grainy, bready, biscuity) and a pear and orange fruitiness that is clearly evident but not really bold. While the fruitiness can be readily apparent, it shouldn’t be as bold as some other Belgian beer styles and it should not be so prominent that it overshadows the malt character. Any spicy phenolic notes, when present, should not be more than a low background note; a tiny touch of clove-like spiciness is all it takes. These beers should also have a slight touch of caramel malt apparent, but don’t assume that means it is a sweet character. We’re talking about caramel flavor, independent of the caramel sweetness. This might come across to some as a rich toasty note instead. In either case, a background note is all it takes. Overall, this is an easy-drinking, everyday beer, and it is important to brew Belgian pale ale with that in mind. - Jamil ZainasheffNotes
Mash the Pilsner, vienna, & aromatic malts for 60 minutes. Then add the Caramunich III, Biscut, and debittered black before raising temp for 15 minute mash out.
90 min. boil.
Pitch yeast at 18C and allow to rise naturally to ceiling temp of 23C.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor