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Wheat Pale Ale
Belgian Pale Ale • Extract • 19 L
Start with thick mash (1 qt/gal). Protein rest at 50°C for 30 min. Raise temp to 65°–68°C for 30 min final rest. Sparge with 29 liters of 76°–78°C water. Total boil is 90 min. Add Tettnanger and Cascade bittering hops at first boil. Boil for 80 min and add Saaz aroma 1 hops. At end of boil, add Saaz aroma 2 hops. Cool to 20°C to pitch yeast starter. Ferment at 18°–20°C until done, roughly 8 days. Prime with 180 g DME and bottle. Condition for at least one week before drinking.
July 9, 2001 pm 09:48pm
0.0/5.0 0 ratings
Ingredients (Extract, 19 L)
- 0.110 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.450 kg
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2.900 kg
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 55 g
Saaz - 3.6 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
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: | 1.012 | 1.010 - 1.014 | |
| Color: | 16.8 SRM | 8 - 14 | |
| Alcohol: | 5.1% ABV | 4.8% - 5.5% | |
| Bitterness: | 30.5 IBU | 20 - 30 | |
Discussion
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