Homebrew et al.

Blog about trying to make beer, good beer.

Thursday, July 01, 2010

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