Description Roast 100 gm Pale Ale, 120 gm Vienna and 220 gm Munich on a biscuit tray until the aroma is of baking biscuits. About 15 -- 20 minutes Turn the grains so they don't burn. Roast on highest gas setting. Let grains cool for 20 minutes then crush with all other grains.
An alternative yeast is WLP 008 which gives a very clean flavor profile compared to the genuine Belgian yeast.
Details
Brewing Method
All grain
Brew Type
Ale
Recipe Efficiency 76%
Recipe Volume
7.13 gal
Boil Volume
8.74 gal
Boil Time
60 min
Maximum Extract
503.0 points
Potential Extract
382.2 points (76% from recipe)
Anticipated OG
1.054 SG
Boil SG
1.044 SG (at start of boil)
Anticipated Color
13.7 SRM
Estimated IBU
22.7 IBU
Estimated FG
1.012 SG
Estimated Alcohol
5.4 %abv
Fermentation Primary 4 d, Secondary 7 d, and Lager 28 d
Mash 60 m @ 152.6 tempF
Style Compliance
16B Belgian Pale Ale
Original Gravity
1.048-1.054 SG
Final Gravity
1.010-1.014 SG
Alcohol
4.8-5.5 %abv
Bitterness
20.0-30.0 IBU
Color
8.0-14.0 SRM
OG
1.054 SG
FG
1.012 SG
Alcohol
5.4 %abv
Bitterness
22.7 IBU
Color
13.7 SRM
Overall Compliance: 100.0%
Fermentables
Name: Weyermann Pilsner
Amount: 9.48 lbs
Color: 2.0 °L
Potential: 37 ppg
% Grist 68.9 %
Name: Briess Vienna
Amount: 0.99 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist 7.2 %
Name: Briess Vienna
Amount: 0.77 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist 5.6 %
Name: Dingemans Munich
Amount: 0.49 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist 3.6 %
Name: Briess Vienna
Amount: 0.26 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist 1.9 %
Name: Castle Pale Ale
Amount: 0.22 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist 1.6 %
Totals
Amount: 13.8 lbs
Potential: 503.0 points
% Grist: 100%
Hops
Hop
Amount
IBU
When
Time
Northern Brewer 0.63 oz @ 10.0 %AA (6.3 AAU)
17.0 (31.4 %)
Boil
60 min
Saaz 1.06 oz @ 4.0 %AA (4.2 AAU)
5.7 (15.6 %)
Boil
15 min
Totals
1.7 oz
Hop: Saaz
Amount: 1.06 oz
%AA: 4.0
When: Boil
Time: 15 min
Totals
Amount: 1.7 oz
Recipe Source:
Steve Nicholls
