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Partigyle Recipe #2c Singel
Belgian Pale Ale • All Grain • 5 gal
Stage II Recipe for the Singel Adapted from Radical Brewing
July 3, 2008 am 03:03am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 oz
Challenger - 8.0 AA% whole; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Saaz - 5.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 5.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two 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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.014 | |
| Color: | 10.8 SRM | 8 - 14 | |
| Alcohol: | 4.8% ABV | 4.8% - 5.5% | |
| Bitterness: | 31.4 IBU | 20 - 30 | |
Discussion
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