Antwerp Pale Ale
Hopped-up Pale Ale fermented with an exceptionally clean Belgian yeast strain.
Type: Ale
Style: Pale Ale
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 1 lb | Goldpils® Vienna Malt | Base | |
| 0.75 lb | Caramel Malt 40L | Caramel, Crystal | |
| 0.5 lb | Sugar | ||
| 0.25 oz | Tomahawk (15.0% AA hop) | 60 min boil | |
| 0.25 oz | Tomahawk (15.0% AA hop) | 15 min boil | |
| 0.5 oz | Saaz (4.0% AA hop) | 15 min boil | |
| 0.25 oz | Tomahawk (15.0% AA hop) | 1 min boil | |
| 1 oz | Saaz (4.0% AA hop) | 1 min boil | |
| 0.5 oz | Saaz (4.0% AA hop) | Dry hop | |
| 1 oz | Amarillo (10% AA hop) | Dry hop | |
| 1 vial | White Labs WLP515 Antwerp Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Steep grain at 148-154ºF for 45 min
- Remove grains and bring water to boil
- Remove from heat and add first hop addition
- Boil 45 minutes
- Add second hop addition, extract, and sugar
- Boil 14 minutes
- Add third hop addition
- Boil 1 minute
- Cool to 68ºF, oxygenate wort
- Pitch 1 vial WLP515 Antwerp Ale Yeast
Primary Fermentation: 2 weeks at 68ºF
Secondary Fermentation: 4 weeks (preferably at 36ºF)
Fermentation Notes: Dry Hop: 1 week prior to bottling. Bottle condition with cane sugar or force carbonate
Original Gravity: 1.058
Final Gravity: 1.013
Alcohol by Weight: 4.6%
Alcohol by Volume: 5.8%
IBU: 22
Color: 8
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