Belgian Pale Ale

Source: Dave Bonvicin
Recipe added: 07/15/98
Email: bonvicin@mindspring.com

The aim here was to brew a pale ale following the guidelines for an English-style pale ale but to use continental ingredients. I'm very happy with the results. There's a good solid but soft bitternes (30 IBUs). I really like the contribution from the Ultra hops, which are a hybrid of Mittelfruh and Saaz. A few people have described the hop aroma as "Sam Adams" which isn't too surprising considering their use of Mittelfruh hops. Although the hop contribution to flavor and aroma is pretty strong, the "horseyness" from the Belgian yeast still comes through well.

Specifics

Recipe type: All Grain
Batch Size: 5.25 gallons
Starting Gravity: 1056
Finishing Gravity: 1008
Time in Boil: 90 minutes
Primary Fermentation: 7 days in plastic - mid 60's
Secondary Fermentation: 14 days in glass - mid 60's

Ingredients:

10.5# Weyermann Pils
0.5# DWC CaraMunich
0.5# Clear Belgian Candi Sugar
0.2 oz Ultra pellets 2.2%AA (FWH)
2.0 oz Ultra pellets 2.2%AA (60 mins)
1.0 oz Ultra pellets 2.2%AA (30 mins)
1.0 oz Ultra pellets 2.2%AA (15 mins)
1.0 oz Ultra pellets 2.2%AA (0 mins)
1.5 tsp Irish Moss
Wyeast 1762 - Belgian Abbey II (1 quart starter)

Procedure:

Mash grains at 153°F. Add 0.2 oz of Ultra hops with first runoff of sparge. Boil 90 minutes, adding hops as noted above. Bottle with 2/3 cup of corn sugar.

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