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Pal(m)e Ale
Belgian Pale Ale • All Grain • 20 L
A light ale, very drinkable
July 19, 2010 pm 10:58pm
4.0/5.0 1 rating
Ingredients (All Grain, 20 L)
- 4.25 kg
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.49 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.21 kg
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.05 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 35 g
Spalt Spalter - 4.8 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 14 g
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 14 g
Spalt Spalter - 4.8 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 10.9 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.5% | |
| Bitterness: | 26.6 IBU | 20 - 30 | |
Discussion
Mash schedule: 50 degrees celsius @ 30 min ; 68 degrees Celsius @ 60 min ; 75 degrees Celsius @ 10 min.
2010-10-17 11:39am
A very pleasant ale, with a nice hoppy taste
Thank you! Finally!
2011-03-19 2:00pm
Been looking for this particular recipe for a long time. Palm (out of a keg, not the bottle) is one of the best beers that's ever passed my lips. But it's sold few places in America (out of a keg). I will be making this tomorrow.
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