It’s a Belgian Pale Ale
The first all-grain batch.
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: (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
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 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
Brewer: Jonathan Kelley
Equipment: Keggle Startup
Est Mash Efficiency: 72.0 %
|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 Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 22.5 IBUs
Est Color: 7.5 SRM
Sparge Water: 5.27 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
|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
Carbonation and Storage
Pressure/Weight: 3.35 oz
Keg/Bottling Temperature: 43.0 F
Fermentation: Ale, Two Stage
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.