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Belgian Pale Ale • All Grain • 5 gal
May 12, 2002 am 08:52am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 1/2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3/8 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2/16 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 3/4 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1/2 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1/4 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: | 1.048 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.007 | 1.010 - 1.014 | |
| Color: | 14.1 SRM | 8 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.5% | |
| Bitterness: | 35.1 IBU | 20 - 30 | |
Discussion
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