Recipe: Belgian Pale Ale
Specifics
Reference
Style:
Contributor: Ward Argust
Yield: 6 gallons
Reference
Color (SRM/EBC):
8.1/16
Bitterness (Calc): 27.6 IBU (Daniels)
BU/GU: 0.51
Calories: 178 (12 ounces)
ABV: 5.6%
ABW: 4.4%
OG: 1.054
OG (Plato): 13.33° P
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 4.92° P
App. Atten.: 77%
Real Atten.: 63.1%
General Information
Method: All Grain
Source: Ward Argust
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.86 ounces 10.00% Pellets @ 120 minutes
Type: Bittering
Use: Boil
8.6 AAUs
0.50 ounces
Goldings, East Kent
4.50% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
2.3 AAUs
1.36 ounces Total Hop Weight 10.9 AAUs
Reference
Yeast
Wyeast Leuven Pale Ale — Liquid — 1000 ml
Procedure

Single step infusion mash with 15.25 qts of 163 degree water.  Held at 152 degrees for 1 hour.  Batch sparged with 5.5 gal. water.

Primed w/ 4.6 oz (130 g) of cane sugar.

Fermentation
Primary: 5 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
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Awards & Competitions
Entry Name: Belgian Pale Ale
Competition: Biere de Rock
Date: Dec 4, 2010
Style: Belgian Pale Ale
Place: 3rd (Bronze)