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Gouden Violente
Belgian Pale Ale • All Grain • 20 L
April 9, 2001 am 08:28am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 2.72 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
- 2.27 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 30 g
Hallertau - 6.0 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.
- 10 g
Saaz - 3.0 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 336 g
honey - (omitted from calculations)
honey
- 200 g
dark candy sugar - (omitted from calculations)
dark candy sugar
-
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.
Notes
mash 66c 67 c 20 mnts raise to 70c till complete raise to 75 c and sparge Add curao at knock out 1grm of vanilla bean at k.o your choice? This is a great beer!!! 4 days primery, 14 days in close fermenter .It will improve a lot with age Enjoy ..This recepie is for 20 litres you boil 25 litres
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.014 | |
| Color: | 11.1 SRM | 8 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.5% | |
| Bitterness: | 31.1 IBU | 20 - 30 | |
Discussion
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