Belgian Pale Ale – All Grain GONE


General Info

Brew made from the second-runnings of a Traditional Bock. All measurements are approximate - your results may vary.

What makes it Belgian? Belgian Pils malt, Belgian yeast, and the addition of sucrose to dry out the beer and up the fermentables.

Malts and Grains

Amount Malt/Grain %
1.00 pounds Belgian Plisen Malt 26.7%
2.25 pounds Belgian Munich Malt 60.1%
0.13 pounds German Melanoidin Malt 3.3%
0.13 pounds German CaraMunich Malt II 3.3%
0.12 pounds Crystal Malt 120L 3.2%
0.13 pounds German CaraAroma 3.3%
3.75 pounds Total Grain Weight 100%


Amount Adjunct
0.50 pounds Sucrose (Table Sugar)


Amount Hop Time AA
0.25 ounces Magnum 60 min 13.6%
0.25 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Trappist (WLP500) White Labs Liquid Slurry


  • 75 minute boil.
  • Add hops according to schedule.
  • Add sugar in the last 15 minutes of the boil.
  • Cool and pitch yeast.

Fermentation and Aging

7 days @ 68° F
7 days @ 68° F
21 days @ 55° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 1.2    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 1.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 2.2    
Post-Boil Amount: 2.0    
Boil Time: 60    
OG: 1.043 / 10.7° P    
Mash PH:      
Boil PH:      

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