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Don's Belgian Strong Ale
Belgian Pale Ale • Extract • 5 gal
November 26, 2001 am 02:44am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1/16 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 5 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- 3/4 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 3/8 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/8 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/4 tsp
Cinnamon - (omitted from calculations)
Cinnamon
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP545 Belgian Strong Ale
White Labs WLP545 Belgian Strong Ale
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.
Notes
Steep grains 30 min. in bag at 155 deg. F., drain. Boil for 1 hour w/extract, Fuggles, brown sugar, cinnamon and Irish Moss. Add Cascade for last minute of boil
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.008 | 1.010 - 1.014 | |
| Color: | 13.9 SRM | 8 - 14 | |
| Alcohol: | 5.9% ABV | 4.8% - 5.5% | |
| Bitterness: | 24.5 IBU | 20 - 30 | |
Discussion
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