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belgian ale fede
Belgian Pale Ale • Partial Mash • 17 L
booooooooona
May 3, 2010 pm 12:58pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 17 L)
- 0.326 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1.34 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.326 kg
Wheat Malt; Simpsons
Wheat Malt; Simpsons
Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.
- 2.283 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.130 kg
Belgian Special B
Belgian Special B
- 0.15 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.14 kg
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 18 g
Saaz - 2.9 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 9 g
Saaz - 2.9 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 9 g
Saaz - 2.9 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 25 g
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.014 | |
| Color: | 15.3 SRM | 8 - 14 | |
| Alcohol: | 7.3% ABV | 4.8% - 5.5% | |
| Bitterness: | 13.2 IBU | 20 - 30 | |
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