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Home » Recipes » 2003 February - Belgian Pale Ale
2003 February - Belgian Pale Ale
Style:    19.2 - Belgian Pale Ale
Brewed by:    Drew Beechum, Cullen Davis, Kent Fletcher, Jim Kopitzke, Gregg Van Citters, Matt Morrow, Rich Pedersen
Brewed at:    The Shop
Batch Size:    15 Gallons
Boil Time:    60 minutes
Est. OG:    1.050
Actual OG:    11.3B (1.044), 11.8B (1.046), 13.0B (1.050)
Est. IBU:    28.7 IBUs
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pale Malt Belgium 10.0 lbs 36.4%
Pilsner Malt Belgium 10.0 lbs 36.4%
Biscuit Malt 3.50 lbs 6.5%
Munich Malt 2.0 lbs 7.3%
Vienna 1.5 lbs 5.5%
Special B Malt 0.5 lbs 3.2%
Hops
Name Form Alpha Oz Time
Styrian Goldings Pellet 4.4% 2.5 60
Saaz Pellet 3.5% 3.0 30
Saaz Pellet 3.5% 2.0 5
Yeast
Man. Code Name Type
Wyeast 3538 Leuven Pale Ale Liquid Ale
Wyeast 3522 Belgian Ardennes Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Extras
Notes
This was our test of one of Wyeast's new Seasonal Strains. So far the beer has some odd phenolics, but the Wyeast literature claims that they will condition out.
Why the 3 different gravities? We fell a little short of our expected yield and attempted to balance our total yield. Thanks to our inaccurate volume measurements, we had some slightly different results.
The reason that the gravities are listed first in Brix is that John let us use a refractometer to measure the post dilution gravity. Using a refractometer allowed us to grab a quick reading with minimal volume loss. Handy tool!
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