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Galaxy Pale Ale
Belgian Pale Ale • Extract • 24 L
My first attempt using Galaxy hops. Wanted to generate a European style Pale Ale with a hint of Aussie. *replace Northern Brewer with Galaxy hops
February 18, 2011 pm 04:38pm
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Ingredients (Extract, 24 L)
- .35 kg
Crystal 100; Bairds Malt
Crystal 100; Bairds Malt
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.
- .1 kg
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.5 kg
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 10 g
Northern Brewer - 14.7 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 30 g
East Kent Goldings - 5.0 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 10 g
Cascade - 5.0 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 15.0 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.5% | |
| Bitterness: | 22.7 IBU | 20 - 30 | |
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