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FB First Belgian
Belgian Pale Ale • All Grain • 5 gal
First Belgian recipe...
November 26, 2009 am 10:35am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9.36 lbs
German 2-row Pils
German 2-row Pils
- 0.52 lbs
2-Row Caramel Malt 30L; Briess
2-Row Caramel Malt 30L; Briess
Sweet, Caramel, Toffee. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel 30L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.52 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Golden orange hue with an intensly malty flavor.
- 1.0 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3944 Belgian Witbier™
Wyeast 3944 Belgian Witbier™
A tart, slightly phenolic character capable of producing distinctive witbiers and grand cru-style ales alike. Alcohol tolerant.
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: | 8.2 SRM | 8 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.5% | |
| Bitterness: | 25.0 IBU | 20 - 30 | |
Discussion
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