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Grabuge amber
Belgian Pale Ale • All Grain • 18.93 L
September 10, 2001 am 07:21am
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 2.27 kg
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.14 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1.36 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.09 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 14.17 g
Hallertau - 4.5 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 7.09 g
Saaz - 5.0 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 30 g
coriander - (omitted from calculations)
coriander
-
White Labs WLP545 Belgian Strong Ale
White Labs WLP545 Belgian Strong Ale
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.
Notes
15 grms coriander in mash 15 grms coriander in boil 1/4 teaspoon irish moss 10 mnts before end . proteine rest 54c raise to 66 7 raise to 70 till complete .. raise to75 and sparge ..cool and ad yeast
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.042 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.006 | 1.010 - 1.014 | |
| Color: | 14.8 SRM | 8 - 14 | |
| Alcohol: | 4.7% ABV | 4.8% - 5.5% | |
| Bitterness: | 13.9 IBU | 20 - 30 | |
Discussion
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