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Summertime Chicago 2018

Summertime Chicago 2018

Belgian Pale Ale • All Grain • 5 gal


Light Belgian Ale with brown sugar.

May 9, 2018 at 05:22pm

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Ingredients (All Grain5 gal)

  • 5 lbs Pale Ale Malt; Dingemans

    Pale Ale Malt; Dingemans

    Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.

  • 4 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.

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 1 oz Pacifica - 4.4 AA% pellets; boiled 45 min


    The Pacifica brings something of a blend of new and old-world taste descriptors to the brewers' forum. Orange marmalade aptly describes the citrus aroma notes achieved through late addition. Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.—NZ Hops Limited

  • 1 oz Wakatu - 7.5 AA% pellets; boiled 15 min


    Bred from 2/3 Hallertau Mittelfrüh, open pollinated by 1/3 New Zealand derived male. Restrained floral notes and freshly zested lime. Released by Hort's Riwaka Research Center in 1988. Complimented for its rounded flavor, moderate co-humulone, outstanding oil profile and rewarding finish.—hopunion.com

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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.


A belgian for fermenting during warmer months.

Style (BJCP)

Category: 24 - Belgian 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: 10.7 SRM 8 - 14
Alcohol: 5.2% ABV 4.8% - 5.5%
Bitterness: 27.7 IBU 20 - 30


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