NBC 2017 Cat 24B: Belgian Pale Ale Silver Medal

[mr hoppy]

MCI Lager malt (EBC 4) 3.17kg
Vienna  (EBC 7) 1.33kg
Melanodin (EBC 70) 0.2kg
Special B (EBC 400) 0.1kg
Carafa III Debittered (EBC 1200) 0.03kg

Saaz 3.1% AA
60 mins - 50g
15 mins - 25g
5 mins - 25g

1/2 tsp Gypsum
1/2 tsp Calcium Chloride
1 tsp Yeast Nutrient @ 15 mins

Yeast - WLP 515 Antwerp Ale Yeast
Mash 66C - 60 mins
Boil - 90 mins

IBUs 25
Colour 24 EBC
OG 1056
FG 1010

Fermentation 20C for 3 days then raise to 23C (at a rate of 1C a day).

This was a rebrew of a beer i entered a couple of years back. I was trying to make something a bit like the draught DeKoninck, which I'd enjoyed in Belgium. That time the judges dinged it as not being toasty enough and lacking Belgian yeast character. I'd used Munich and fermented around 16C. I read the section about DeKoninck in Michael Jackson's Great Beers of Belgium and switched out the Munich for Vienna and bumped the fermentation temperature a couple of degrees.

[Cambrinus]

Great recipe with good info.

Thanks for sharing!

-F

[mr hoppy]

Thanks!

It's just a shame Antwerp Ale Yeast isn't available all year round. (It's a seasonal in November and December.)

[darren996]

Man that is so on the list, cheers