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Pale Belgian Blondes

Belgian Pale Ale • All Grain • 5 gal

Great Beer First Batch just finished up yesterday a big hit with everyone. Its not in the recipe but its up to you to add a fruit or not I fermented with oranges that i cooked down in a nutmeg and chili powder mix.

February 3, 2010 pm 05:18pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

5.74 lbs Pilsner Malt; Weyermann®

Pilsner Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
3.06 lbs Australian Pilsner

Australian Pilsner

Well modified, good attenuation.
0.55 lbs Crystal Malt 10°L

Crystal Malt 10°L

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L 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.
0.44 lbs Aromatic Malt; Briess

Aromatic Malt; Briess

Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
0.33 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
0.36 lbs Torrified Wheat

Torrified Wheat

Helps head retention and mouthfeel, used in some pale ales.
0.26 lbs Wheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.
0.26 lbs Wheat Raw

Wheat Raw

Contributes glyco-proteins to enhance foam stability.
0.9 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

Tettnanger

Mild, slightly spicy. 'Noble'.
0.50 oz Willamette - 5.0 AA% pellets; boiled 15 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
White Labs WLP550 Belgian Ale

White Labs WLP550 Belgian Ale

Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: B - Belgian Pale Ale

		Range for this Style
Original Gravity:	1.054	1.048 - 1.054
Terminal Gravity:	1.012	1.010 - 1.014
Color:	8.0 SRM	8 - 14
Alcohol:	5.5% ABV	4.8% - 5.5%
Bitterness:	23.9 IBU	20 - 30

	Apparent	Real
Original Extract:	13.43 P	13.43 P
Terminal Extract:	3.16 P	5.10 P
Attenuation:	76.5%	62.0%
	% by Volume	% by Weight
Alcohol:	5.5%	4.3%

	Weight	Calories
Alcohol:	15.6 g	107.4
Carbs:	18.0 g	68.3
Protein:	1.3 g	5.0
		Total Calories
		180.7

Fermentables

Total: 11.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pilsner Malt Pilsner Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers	5.74 lbs
Australian Pilsner Australian Pilsner Well modified, good attenuation.	3.06 lbs
Crystal Malt 10°L Crystal Malt 10°L Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L 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.	0.55 lbs
Aromatic Malt Aromatic Malt; Briess Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.44 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	0.33 lbs
Torrified Wheat Torrified Wheat Helps head retention and mouthfeel, used in some pale ales.	0.36 lbs
Wheat Flaked Wheat Flaked Belgian White Ale(wit), other specialty beers.	0.26 lbs
Wheat Raw Wheat Raw Contributes glyco-proteins to enhance foam stability.	0.26 lbs

	Quantity	Boiled	Proportion	Bitterness	Utilization
Tettnanger (4.5%) Tettnanger Mild, slightly spicy. 'Noble'.	0.9 oz	60 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	0.50 oz	15 min

Discussion

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Recipe Search

Products

Pale Belgian Blondes

Ingredients (All Grain, 5 gal)

Pilsner Malt; Weyermann®

Australian Pilsner

Crystal Malt 10°L

Aromatic Malt; Briess

Belgian Biscuit

Torrified Wheat

Wheat Flaked

Wheat Raw

Tettnanger

Willamette

White Labs WLP550 Belgian Ale

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Australian Pilsner

Crystal Malt 10°L

Aromatic Malt; Briess

Belgian Biscuit

Torrified Wheat

Wheat Flaked

Wheat Raw

Hops

Tettnanger

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Pale Belgian Blondes

Ingredients (All Grain, 5 gal)

Pilsner Malt; Weyermann®

Australian Pilsner

Crystal Malt 10°L

Aromatic Malt; Briess

Belgian Biscuit

Torrified Wheat

Wheat Flaked

Wheat Raw

Tettnanger

Willamette

White Labs WLP550 Belgian Ale

Style (BJCP)

Analysis

Fermentables

Pilsner Malt; Weyermann®

Australian Pilsner

Crystal Malt 10°L

Aromatic Malt; Briess

Belgian Biscuit

Torrified Wheat

Wheat Flaked

Wheat Raw

Hops

Tettnanger

Willamette

Discussion

Post a Comment

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