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Homebrewers Association
Homebrewers Association
Homebrew Recipes

Yellow Diamond Belgian Pale Ale

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!

Yellow Diamond Belgian Pale Ale | Belgian Pale Ale

Ingredients

  • For 5 U.S. Gallons (19 L)
    • 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

    • Original Gravity: n/a
    • Final Gravity: n/a
    • ABV: 5 - 5.6%
    • IBU: 30
    • SRM: Pale amber
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    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