Brew #140 Belgian Pale Ale

This brew was inspired by the MLPA. I went ahead and used a pound of various crystal malts and used Wyeast's 1762 Belgian Abbey II.

The yeast was about a month old but it smelled good. I added about a cup of slurry to the cooled wort so I'll report back on how this turns out.

140_BelgianAbbeyAleII

A ProMash Recipe Report

BJCP Style and Style Guidelines

16-B Belgian & French Ale, Belgian Pale Ale

Min OG:	1.048	Max OG:	1.054
Min IBU:	20	Max IBU:	30
Min Clr:	8	Max Clr:	14	Color in SRM, Lovibond

Recipe Specifics

Batch Size (Gal):	5.50	Wort Size (Gal):	5.50
Total Grain (Lbs):	8.75
Anticipated OG:	1.045	Plato:	11.11
Anticipated SRM:	8.7
Anticipated IBU:	25.4
Brewhouse Efficiency:	80	%
Wort Boil Time:	60	Minutes

Grain/Extract/Sugar

%	Amount	Name	Origin	Potential	SRM
2.9	0.25 lbs.	Crystal 20L	America	1.035	20
2.9	0.25 lbs.	Crystal 40L	America	1.034	40
5.7	0.50 lbs.	Crystal 60L	America	1.034	60
5.7	0.50 lbs.	Wheat Malt	America	1.038	2
82.9	7.25 lbs.	Pale Malt	USA	1.035	4

Potential represented as SG per pound per gallon.

Hops

Amount	Name	Form	Alpha	IBU	Boil Time
0.50 oz.	Northern Brewer	Pellet	9.00	20.1	60 min
1.00 oz.	Mt. Hood	Whole	6.50	5.3	10 min

Yeast

WYeast 1762 Belgian Abbey II