This week’s recipe is a Belgian pale ale from Radical Brewing by Randy Mosher. According to the BJCP Style Guidelines a Belgian pale ale is described as: "A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale." Sounds amazing, and perfect for summer!
This week’s recipe is a Belgian pale ale from Radical Brewing by Randy Mosher. According to the BJCP Style Guidelines a Belgian pale ale is described as: "A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale." Sounds amazing, and perfect for summer!
Ingredients:
- 4.0 lbs (1.8 kg) Belgian pale ale malt
- 3.0 lbs (1.4 kg) Belgian Munich malt
- 1.0 lb (0.45 kg) Belgian aromatic malt
- 6.0 oz (170 g) Belgian medium crystal
- 1.5 lbs (0.68 kg) Piloncillo or other unrefined sugar, added to brew kettle
- 1.0 oz (28 g) Northern Brewer 6.5% alpha acid (90 minutes)
- 0.67 oz (19 g) Saaz 3% alpha acid (90 minutes)
- 1.0 oz (28 g) Saaz 3% alpha acid (15 minutes)
- 1 to 2 oranges zested, add at end of boil
- 0.5 oz (14 g) Coriander, crushed
- 1 whole star anise, or 0.5 tsp (2 g) grains of paradise, or your secret spice of choice
- Belgian Style yeast
Specifications:
Yield: 5 U.S. Gallons (19 L)
ABV: 5 - 5.6%
IBU: 30
SRM: Pale amber
Boil Time: 90 minutes
Directions:
Mash at 152°F (67°C) for 60 minutes, then add boiling water to raise to 170°F (77°C) and sparge. Ferment at 66°F.
Extract + Mini Mash Version:
Replace Belgian pale and Belgian Munich malts with 3.0 lbs (1.4 kg) pale dry extract and 1.5 lbs (0.68 kg) amber dry extract.
Photo © Ted Thompson via Flickr CC
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