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No Monks Belgian Pale
Belgian Pale Ale • All Grain • 5.5 gal
The yeast is key to this style.
May 14, 2001 pm 12:19pm
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Ingredients (All Grain, 5.5 gal)
- 8 1/2 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1/4 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1/4 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 3/8 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 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.
- 1 1/2 oz
Styrian Goldings - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
Single step infusion, conversion 90 min. at 150°F.
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: | 1.009 | 1.010 - 1.014 | |
| Color: | 5.6 SRM | 8 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.5% | |
| Bitterness: | 23.8 IBU | 20 - 30 | |
Discussion
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