Belgian Pale Ale – All Grain

Statistics

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
2000 ml

Procedure

  • Single decoction mash
  • Sparge with 4.75 gallons of 168° water
  • Total boil time: 90 minutes
  • Add hops according to schedule
  • Add Irish Moss at 45 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

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

Notes

A classic Belgian Pale Ale recipe, named after the city in Belgium that fought off the German invasion that began World War I.

Characteristics:

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