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Brugge Belgian Pale Ale
Belgian Pale Ale • All Grain • 23 L
3rd place in Belgian, French & Sour Ale category in NSW State Homebrew Comp '08.
June 22, 2008 pm 10:59pm
5.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 3.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .200 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- .2 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1.8 kg
German 2-row Pils
German 2-row Pils
- .03 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 40 g
Styrian Goldings - 4.6 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 10 g
Styrian Goldings - 4.6 AA% pellets; boiled 0 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
90 min boil
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: | 1.012 | 1.010 - 1.014 | |
| Color: | 9.1 SRM | 8 - 14 | |
| Alcohol: | 5.3% ABV | 4.8% - 5.5% | |
| Bitterness: | 27.7 IBU | 20 - 30 | |
Discussion
Beautiful 10/10
2008-07-22 5:37pm
This is the best beer I've brewed so far. Colour was a deep caramel, flavour was smooth and very "belgian". So glad I used a trappist yeast for this!
Woohoo! 3rd place!
2008-09-16 2:18am
Just came 3rd in the Belgian, French & Sour Ale category in the NSW State Homebrew Competition 2008. Score was 108.5/150.
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