
Salis Belgian Ale
Belgian Pale Ale • Extract • 10 gal
September 17, 2002 am 09:55am
Ingredients (Extract, 10 gal)
- 1 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 9 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 3 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Tettnanger - 5.6 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 2 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.055 | 1.048 - 1.054 | ![]() |
Terminal Gravity: | 1.008 | 1.010 - 1.014 | ![]() |
Color: | 7.3 SRM | 8 - 14 | ![]() |
Alcohol: | 6.2% ABV | 4.8% - 5.5% | ![]() |
Bitterness: | 22.0 IBU | 20 - 30 | ![]() |