Belgian Pale Ale is the often overlooked cousin to its English counterpart. It's been around hundreds of years and comes in numerous variations. A fine version gives you great complexity and will often showcase Saaz and Goldings type hops. This one comes in a bit hoppier than traditional, and uses Antwerp Ale yeast to accentuate the bitterness and hop flavors.
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Team
|5 lbs||CBW® Pilsen Light DME||60 min boil|
|1 lb||Goldpils® Vienna Malt||Steeping grain|
|0.75 lb||Aromatic Munich Malt||Steeping grain|
|0.25 lb||Special Roast Malt||Steeping grain|
|1 oz||Saaz Hops (3.5% AAU)||60 min boil|
|1 oz||Styrian Aurora Hops (6.0% AAU)||30 min boil|
|1 oz||Saaz Hops (3.5% AAU)||20 min boil|
|1 oz||Styrian Aurora Hops (6.0% AAU)||10 min boil|
|1 pack||WLP515 Antwerp Ale Yeast||Fermenter|
|1 capsule||Servomyces Yeast Nutrient||10 min boil|
Primary Fermentation: 1 week at 67°F-70°F.
Secondary Fermentation: 2 weeks at 67°F-70°F.
Fermentation Notes: Force carbonate or bottle condition with 3/4 dissolved priming sugars and 1/4 packet of WLP515 yeast for 3-4 weeks.
Original Gravity: 1.052
Final Gravity: 1.013
Alcohol by Weight:
Alcohol by Volume: 5.5%