Belgian Pale Ale – All Grain

Statistics

General Info

Named after the city in Belgium that fought off the German invasion that began World War I.

This beer is an experiment: a Belgian Pale Ale with a significant amount of malted wheat in the mash. Basically a Wit base with some Munich and Crystal for maltiness, toastiness, and a bit of sweetness.

Using the Unibrue yeast from Wyeast.

Characteristics of a Belgian Pale:

  • Aroma should be malty, toasty, and biscuity.
  • Fruit characters in flavor, low spiciness.
  • Ferment cooler - mid 60° range.
  • Copper color.
  • Low phenols.

Malts and Grains

Amount Malt/Grain %
5.50 pounds Belgian Plisen Malt 51.2%
0.50 pounds Crystal Malt 60L 4.7%
0.75 pounds German Dark Munich Malt 7%
4.00 pounds American Wheat Malt 37.2%
10.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tbsp. PH Stabilizer 60 minutes
1 tsp. Gypsum 60 minutes
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Kent Golding 60 min 4.5%
0.50 ounces Saaz 30 min 3.1%
0.50 ounces Saaz 15 min 3.1%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Canadian/Belgian Wyeast 3864 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126 F

2 Saccharification 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Denver, Colorado

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
10 days @ 68° F
Age:
28 days @ 50° F

Liege 1914

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.9    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: