Homebrew Recipe
Belgian Pale Ale
- Method:
- All Grain
- Style:
- Belgian Pale Ale
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- July-August 2019, Vol. 25, No. 4 page 27. Inspiration for this recipe is De Koninck.
- Notes:
- This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. each calcium chloride and calcium sulfate to the mash. Mash the Pilsner, Vienna, and aromatic malts at 151 F for 60 minutes. Start recirculating wort. Add remaining malts and raise the temp to 168 F for 15 minutes. Sparge slowly and collect 6.5 gallons of wort. Boil the wort for 90 minutes, adding hops at the times indicated. The longer boil will help drive off the precursor compounds of dimethyl sulfide (DMS), found in Pilsner malt. You can add a kettle fining agent if you so desire. After the boil is complete, chill the wort to 64 F, pitch the yeast, and ferment until terminal gravity is reached. Allow the yeast to free rise in temperature to promote full attenuation, but don't let the temperature get above 77 F.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.047 | 1.01 | 5 | 12 | 25 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Lager or Pilsner Malt | 6 lbs. | 60.61 |
| Vienna Malt | 2.5 lbs. | 25.25 |
| Aromatic Malt | 0.5 lbs. | 5.05 |
| Notes: Calls for 8 oz. | ||
| CaraMunich III | 0.5 lbs. | 5.05 |
| Notes: Calls for 8 oz; can substitute Crystal malt 80. | ||
| Biscuit Malt | 0.375 lbs. | 3.79 |
| Notes: Calls for 6 oz. | ||
| De-Bittered Black Malt | 0.025 lbs. | 0.25 |
| Notes: Calls for 0.4 oz. | ||
| Total: | 9.90 lbs. | |
Yeast
| Name | Lab | Product |
|---|---|---|
| Antwerp Ale | White Labs | WLP515 |
| Notes: This yeast is reputed to be the De Koninck strain, so it's the obvious choice. | ||
| Belgian Ale DK | Omega | OYL-049 |
| Belgian Schelde Ale | Wyeast | 3655 |
| SafAle | Fermentis | S-33 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 151 | 60 | All Grain |
| Notes: Mash Pilsner, Vienna, and aromatic malts at 151 F for 60 min. | ||||
| 2 | Complete Conversion | 168 | 15 | All Grain |
| Notes: Start recirculating wort, add remaining malt raise temp to 168 F for 15 min. | ||||