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de Koninck

de Koninck

Belgian Pale Ale • Partial Mash • 5 gal

Jan Willem van Groenigen

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

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Ingredients (Partial Mash5 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

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