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Matt Tyre
Belgian Pale Ale • All Grain • 5 gal
February 6, 2002 am 09:52am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .25 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 oz
Willamette - 5.2 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Fuggle - 4.2 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.2 AA% pellets; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.007 | 1.010 - 1.014 | |
| Color: | 14.1 SRM | 8 - 14 | |
| Alcohol: | 5.1% ABV | 4.8% - 5.5% | |
| Bitterness: | 30.5 IBU | 20 - 30 | |
Discussion
Matt Tyre
2002-11-21 10:13am
I have made this beer 4 times, using different yeasts each time. None of them taste like Fat Tire. The Belgian Ale yeast has yielded the best results thus far. After taking with the brewer from New Belgium, the trick is to ferment in the primary with belgium ale yeast for several days. Then crash cool the beer to 40o, to let the yeast drop out. Rack the beer off the settled yeast, raise the temp and then add 1056 American ale yeast for the rest of the fermentation. I have not tried this yet, if you do, please post the results here, thx.
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