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Belgian Pale Ale

Started by Jacob, November 18, 2012, 04:20:02 PM

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Jacob

Belgian Pale Ale

Recipe Specs
----------------
Batch Size (L):           42.0
Total Grain (kg):         9.500
Brewhouse Efficiency (%): 70
Boil Time (Minutes):      60

Grain Bill
----------------
5.500 kg Pale Ale Malt (57.89%)
2.500 kg Munich I (26.32%)
1.000 kg Abbey Malt (10.53%)
0.500 kg Carabelge (5.26%)

Hop Bill
----------------
25.0 g Chinook Leaf (13.3%AA) @ 55' (Boil) (0.6 g/L)
65.0 g Styrian Golding Leaf (5.2%AA)@15' (Boil) (1.6 g/L)

Misc Bill
----------------
5.0 g Irish Moss @15' (Boil)

WLP550 - Belgian Ale

64°C - 20'
72°C - 45'

42L - OG: 1.053

oblivious

Looks like a solid Belgian pale ale. I have yet to try the abbey malt out, must do some, is it just slight more roasted that pale malt?

Jacob

QuoteLooks like a solid Belgian pale ale. I have yet to try the abbey malt out, must do some, is it just slight more roasted that pale malt?
According to HBC
QuoteEBC 40-50. Use up to 50%. Highly malt-aromatic. Adds deep-amber to red-brown colour,
maltiness, body, and mouthfeel to finished beer. Promotes flavour stability.
This pseudo-base malt will add great color and pronounced malt aroma and flavor.
so not sure if it's roasted.