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Salis Belgian Ale

Salis Belgian Ale

Belgian Pale Ale • Extract • 10 gal

September 17, 2002 am 09:55am

0.0/5.0 0 ratings

Ingredients (Extract10 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

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