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Pale Ale of Waterloo
Belgian Pale Ale • Extract • 5 gal
Wicked smooth Belgian Ale
November 21, 2003 pm 01:33pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.60 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2.46 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2.54 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 0.50 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.
- 0.50 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1.5 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.50 oz
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 11.3 SRM | 8 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.5% | |
| Bitterness: | 29.0 IBU | 20 - 30 | |
Discussion
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