Brew #14

It’s a Belgian Pale Ale
The first all-grain batch.

Style History

The Belgian Pale Ale style was concieved in the 1700’s, but re-surged in popularity after WWII. Belgian monks had to to compete with the Bohemian Pilsners that were flooding Europe after the Nazi collapse. Pilsners were sweeping Europe as the next hip beverage and many Belgian brewers experimented with selling Pale Ale recipes as heavy strong dark bier demand dropped.

Average alcohol (abv) range: 4.0-7.0%

Color Range:  8888888 (8 – 14 SRM)

This Bier Information

This recipe relies on Belgian Caravienne malt, malted using a technique where sprouted malt is drum-roasted to produce some non-fermentable sugars. The result is sweetish to toasty flavors. No real spice here due to especially low fermentation temps, almost a lagered ale. Mouth feel is light and refreshing, perfect after a sunny day in 1700’s, 40’s and today.

Bier Taste Notes

Initial taste fruity/earthy like a Leffe or Chimay Doree (sans coriander/orange) from the yeast followed by the rich malt character from the Munich and Pale malt base combination. Body is very light. Aroma is very slight fruity/earthy. Color is cloudy and golden. This is a best enjoyed young bier.


Goldshell Rating (Overall Personal Impressions): 3.3 out of 5

Photos

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Shortly after Kreusan (the yeast on top) formed, foam!!

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Now vigorous fermentation

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After fermentation, hop oils and stuff

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Beginning transfer of the grain mash into the blue jug pictured, so I can transfer the sweet wort to the brew kettle in the background for a boil.

 

My Recipe

This beer recipe combines Belgian Pale malt with German Munich malt. Belgian Chimay yeast makes the style obvious with phenolic earthy bread notes and some yeasty spice.

Estimate color is SRM 8

 

Batch Info

Type: All Grain
Batch Size: 7.50 gal
Boil Size: 8.30 gal
Boil Time: 60 min
End of Boil Vol: 7.80 gal
Final Bottling Vol: 6 gal
Date: 07 Mar 2016
Brewer: Jonathan Kelley
Equipment: Keggle Startup
Est Mash Efficiency: 72.0 %
 This is an upscaled recipe of AHS Belgian Pale Ale (16B) kit if you want to brew your own.

Ingredients

 


Amt

Name

Type

#

%/IBU
12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 76.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 19.0 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 3 4.8 %
1.52 oz Hallertauer Hersbrucker [4.00 %] – Boil 60.0 min Hop 4 15.3 IBUs
0.76 oz Styrian Goldings [5.40 %] – Boil 15.0 min Hop 5 5.1 IBUs
0.76 oz Styrian Goldings [5.40 %] – Boil 5.0 min Hop 6 2.1 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 ml] Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 22.5 IBUs
Est Color: 7.5 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 5.27 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 15 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20

Mash Steps

 


Name

Description

Step Temperature

Step Time
Mash In Add 19.69 qt of water at 163.7 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.12gal, 4.15gal) of 168.0 F water

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Force Carbonated (Keg)
Pressure/Weight: 3.35 oz
Keg/Bottling Temperature: 43.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.5

Brew Notes

I had trouble hitting mash temps, came in 140ish meant 152. So in 30 minutes I raised temp to 152 and extended mash time from 60 minutes to 1 hour 20 minutes. Next time dough-in 10 degrees higher then 152.

For yeast, the idea is to get low esters in this pale beer if using Chimay. Before kegging I did taste a hint of spice from the yeast, EXCELLLENT.

Fermentation Temperature Patterns

Pitch big. Maybe 1.5 normal to avoid esters.

Try to pitched around 60-70. Let it rise/fall to 63.
Day 2 let rise to 64.
Day 3  let rise to 65 (Should die out into yeast rafts)
Day 4 let rise to 68
Day 5 let rise to 74 (Ensures yeast attenuation/cleanup)
Cold crash, and add finings if you want clean beer.

Finings I added at 38 degrees and let sit at 34 degrees for 1 week.

Keg and store for 65 degrees for 30 days, if the keg doesn’t go empty first.