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Biere Leroy

Biere Leroy

Belgian Pale Ale • All Grain • 5 gal

Ixnae of Blokhed Brewery

April 27, 2002 pm 02:38pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 6 lbs English 2-row Pils

    English 2-row Pils

    Pilsner base malt.

  • .5 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 2 lbs Pacific Northwest Wheat

    Pacific Northwest Wheat

  • .125 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .25 lbs Belgian Special B

    Belgian Special B

  • .5 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1.25 oz Tettnanger - 4.0 AA% whole; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .125 oz Tettnanger - 4.0 AA% whole; boiled 15 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .25 oz Saaz - 3.0 AA% whole; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • .125 oz Tettnanger - 4.0 AA% whole; boiled 1 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .25 oz Saaz - 3.0 AA% whole; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 lb Rice Hulls - (omitted from calculations)

    Rice Hulls

  • 1 tbsp Irish Moss - (omitted from calculations)

    Irish Moss

  • 1 tbsp Calcium Carbonate - (omitted from calculations)

    Calcium Carbonate

  • 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.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: B - Belgian Pale Ale

Range for this Style
Original Gravity: 1.049 1.048 - 1.054
Terminal Gravity: 1.007 1.010 - 1.014
Color: 13.4 SRM 8 - 14
Alcohol: 5.4% ABV 4.8% - 5.5%
Bitterness: 24.2 IBU 20 - 30

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