Beer Recipe of the Week: 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!
All-Grain Ingredients for 5 U.S. Gallons (19 Liters):
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
ABV: 5 - 5.6%
Color: Pale amber
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