
de Koninck
Belgian Pale Ale • Partial Mash • 5 gal
Based on the recipe in the Wheeler and Protz book. I purposely aimed for a bit lighter than normal Koninck, since my beers always come out a bit darker.
September 8, 2001 am 08:55am
Ingredients (Partial Mash, 5 gal)
- 2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1/8 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 oz
Saaz - 2.9 AA% whole; boiled 80 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: | 1.045 | 1.048 - 1.054 | ![]() |
Terminal Gravity: | 1.007 | 1.010 - 1.014 | ![]() |
Color: | 11.6 SRM | 8 - 14 | ![]() |
Alcohol: | 5.0% ABV | 4.8% - 5.5% | ![]() |
Bitterness: | 25.7 IBU | 20 - 30 | ![]() |