Belgian Pale Ale – All Grain

Statistics

General Info

My version of a Belgian Pale Ale, named after the city in Belgium that fought off the German invasion that began World War I. My first attempt at this style.

Comments

Wort had a lot of hop floaties in it, even though I used a hop bag. Par for the course. My poor man’s plastic wort chiller - copper is very expensive right now - may not be as efficient, but it got the wort down to 80 degrees in about 45 minutes (September 9, 2006).

Racked to secondary and took a gravity reading - 1.018 at this stage. Some flocculation but, since the gravity reading was still a bit high, there should be a lot more fermentation to come (September 15, 2006).

Racked to keg, cleared headspace and began aging process (September 23, 2006).

The beer is still a bit cloudy at this stage with some distinct chill haze to boot. However, the taste is pretty good - fruity and spicy notes together with the malt. If it outlasts the party, it will age up nicely in the next couple of weeks (October 12, 2006).

Malts and Grains

Amount Malt/Grain %
8.00 pounds Belgian Pale Ale Malt 78%
1.00 pounds German Weyermann CaraRed 9.8%
0.25 pounds German Melanoidin Malt 2.4%
1.00 pounds German Light Munich Malt 9.8%
10.25 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 5.5%
1.00 ounces Fuggle 15 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Belgian Golden Ale White Labs Liquid 35ml

Mash Infusion

Step Description Temp. Time
Dough In Add 1 gallon of gypsum-treated strike water to grist to acclimate grains. 162° F 5 min.
Infusion Single infusion for sugar extraction - stir every 20 minutes. 152° F 60 min.
Sparge #1 First batch sparge with 1.5 gallon of water. 168° F 15 min.
Sparge #2 Second batch sparge with 2.5 gallons of water. 168° F 15 min.

Procedure

  • Single Infusion Mash
  • Sparge with 4 gallons of 168 water
  • Total boil time: 60 minutes
    • Add Goldings hops at boil (bittering)
    • Add Fuggles hops at 45 minutes (flavor)
    • Add Irish Moss at 45 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 65° F

Liege 1914

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.4                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 7    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7.2    
Post-Boil Amt: 5.5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: