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200.1
Belgian Pale Ale • All Grain • 200 L
experimental
November 27, 2003 pm 06:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 200 L)
- 41.41 kg
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 5.44 kg
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
- 1.61 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.62 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 322 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 148 g
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 149 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 4.6 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.5% | |
| Bitterness: | 30.9 IBU | 20 - 30 | |
Discussion
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