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200

200

Belgian Pale Ale • All Grain • 200 L

October 18, 2002 am 05:16am

0.0/5.0 0 ratings

Ingredients (All Grain200 L)

  • 44 kg English 2-row Pils

    English 2-row Pils

    Pilsner base malt.

  • 2 kg American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .50 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 3 kg Crystal Malt 20°L

    Crystal Malt 20°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 309 g Cascade - 5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 75 g Cascade - 5.5 AA% whole; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 75 g Cascade - 5.5 AA% whole; boiled 1 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: 1.050 1.048 - 1.054
Terminal Gravity: 1.007 1.010 - 1.014
Color: 12.1 SRM 8 - 14
Alcohol: 5.6% ABV 4.8% - 5.5%
Bitterness: 28.4 IBU 20 - 30

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