Belgian Pale Ale

All Grain Recipe

Submitted By: gavball6 (Shared)
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Brewer: Gavin
Batch Size: 5.50 galStyle: Belgian Pale Ale (16B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: 10g Rubbermaid Cooler and 44qt Stainless Kettle
Bitterness: 25.6 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Caramunich Malt (56.0 SRM) Grain 2
4.75 oz Biscuit Malt (23.0 SRM) Grain 3
1.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 4
0.50 tsp Irish Moss (Boil 15 min) Misc 5
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 6
0.30 oz Goldings, East Kent [5.0%] - Steep 0 min Hops 7
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 8

Notes

Mash Steps 8:35 - 3.53 Gallons to 175 degrees 8:36 - DOUGH IN at 168 degrees 8:40 - MASH IN at 153-154 degrees for 60 minutes 9:45 - 1.75 Gallons boiling to MASH OUT at 168 degrees VORLAUF 9:55 - FIRST RUNNINGS = 3.625 gallons (NAILED IT!!!!!!!!!!!!!) SG = 1.059 10:03 - 3.625 Gallons BATCH SPARGE at 168 degrees 10:16 - SECOND RUNNINGS = 3.625 gallons SG = 1.029

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