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Andree de Jongh
Belgian Pale Ale • All Grain • 10.5 gal
Using Belgian Stout yeast in 5gal.
May 22, 2013 am 10:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 10.5 gal)
- 20 lbs
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- .6 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- .6 lbs
Wheat Malt; Simpsons
Wheat Malt; Simpsons
Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.
- .6 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.5 oz
Styrian Goldings - 3.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Saaz - 3.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.014 | |
| Color: | 6.0 SRM | 8 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.5% | |
| Bitterness: | 25.0 IBU | 20 - 30 | |
Discussion
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