Hungry Beagle Belgian Pale Ale

Source: Michael Parker
Recipe added: 01/13/00

This was an early experimental batch of beer that was nearly thrown out in frustration. I nearly threw this out, but discovered that the esters aged out nicely after a month or so, and it transformed into a Celis Pale Bock-killer and an instant favorite of friends and family. Wonderfully quaffable, incredibly complex (especially for an extract beer) with well-balanced bitterness, esters, and a round hoppy finish.

Specifics

Recipe type: Extract
Batch Size: 5 ga
Starting Gravity: 1.055
Finishing Gravity: 1.012
Time in Boil: 1 hr
Primary Fermentation: 7 days
Secondary Fermentation: 5 days

Ingredients:

4 lbs pre-hopped M&F "Export Pilsener" LME
2 lbs M&F Light DME
1 lb M&F Light DME
1oz Saaz (boil)
2oz Saaz (dry)
Wyeast "German Ale" 1007 (primary)
1 pkg M&F Ale Yeast (secondary)
3/4 cup Dextrose (priming)

Procedure:

Add 4lbs LME and 2lbs DME, boil for 1 hr. Cool and pitch Wyeast. At secondary, boil 1qt water with 1lb DME and top off. Rehydrate and pitch dried yeast. Dry-hop with 2oz Saaz for 5 days. Once fermentation from second malt addition slows, gradually raise temps to 75F. Prime with 3/4c Dextrose, and carbonate for 2 weeks at 75F. Age for 2 months.

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