Belgian Pale Ale

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Belgian Pale Ale

Postby Skinny Pete » Tue Jan 17, 2006 11:09 pm

I decided to try out the extract recipe for "Pete's Belgian Pale Ale" from this site. I have been more or less winging the procedure and I changed a couple of ingredients:dark candi sugar instead of light, and Belgian Golden WLP yeast instead of Abbey WY.

The hops involved are:
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
1/4 oz. Saaz (Pellets, 5.00 %AA) boiled 15 min.
1/8 oz. Chinook (Pellets, 13.00 %AA) boiled 1 min.
1/8 oz. Cascade (Pellets, 5.50 %AA) boiled 1 min.
I added the 1/2 Lb candi sugar with 20 minutes left in the boil.

So far so good. I want to end up with a traditionally cloudy but only slightly hoppier Belgian ale. (I don't want it as bitter as a real pale ale) I'm not sure how I'm going to procede from here though. I've read all kinds of possible approaches. Do I do a secondary fermentation? If I do should I dry hop or just allow for more settling? Etc.

Any recomendations that would help me achieve the desired effect?
Skinny Pete
 
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