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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

  1. Steep grain at 148-154ºF for 45 min
  2. Remove grains and bring water to boil
  3. Remove from heat and add first hop addition
  4. Boil 45 minutes
  5. Add second hop addition, extract, and sugar
  6. Boil 14 minutes
  7. Add third hop addition
  8. Boil 1 minute
  9. Cool to 68ºF, oxygenate wort
  10. 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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