Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
01/13/10 03:46 PM  
Belgian Pale Ale
I am just starting to work on a recipe for a Belgian Pale Ale. So far I plan to split the batch 3 ways between Wyeast 1762, 3522 and 3787. I don't have any Belgian Pale Malt, but I do have Castle Pils and Golden Promise on hand. I would like something on the dark end of pale - maybe 12 SRM or so. I have a pretty good variety of hops, but not Styrian Golding or Saaz which I suppose are typical of the "style". Anyway, just hoping for some input from the group, experience with hopping rates, initial gravity, etc. thanks.
01/13/10 05:41 PM  
Re: Belgian Pale Ale
Castle Pils would be perfectly fine for the base malt in this style. You would want to shoot for around a 1050-1055 gravity or so. Keep the bitterness levels medium to around 25 or so IBU's so it doesn't interfere with the wonderful aromas from the belgian yeast and malt. I really enjoy about .5 # biscuit malt addition in my BPA's along with some caramel malt. A mash around 152 degrees should give you a good balance of fermentability. I wouldn't go too overboard with aroma additions of hops (I usually don't add any) so the yeast shines through. Just some thoughts for you. Keep in mind that this style is not meant to be a Belgian version of an American Pale ale. It should be very drinkable with just a hint of spiciness/fruitiness from the yeast and blend well with the malt. With that being said, the beauty of homebrewing is experimentation. Good luck and hope I helped.
01/13/10 09:30 PM  
Re: Belgian Pale Ale
Well, here is my malt bill so far... subject to change.

Pilner: 8lbs

Munich: 2lbs

Biscuit: .5lbs

Caramunich 60L: .5lbs

Roasted Barley: 1oz

I added the roasted barley for color because I already have an American Pale Ale that would be a similar color. Maybe I will up the caramel and/or biscuit malt instead.

For hops I have EKG, Sterling, Liberty, Glacier and a bunch of American IPA type hops. Any suggestions?

01/14/10 08:03 PM  
Re: Belgian Pale Ale
I would probably not use the roasted barley even if it is just for color. If you are looking for darker color try dehusked carafa special II. This will give you color without any roasted notes (inappropriate in a BPA). I think your best bet would be to up the Caramunich 60 to .75 pounds. This should up your color to where you want it. The grain bill looks great!

As for hops I would either use the EKG or sterling, leaning more towards the EKG strictly for bittering. If you want to add any flavor or aroma hops, then use the sterling for that. Maybe to the tune of .5 oz at 20 min. and/or .5 oz at knockout. If it were me though, I wouldn't add any flavor/aroma hops for this brew to let the yeast and malt flavors shine through best. Just my 2cents though. Keep us posted with your progress on this one so we can follow along!

01/14/10 08:07 PM  
Re: Belgian Pale Ale
Just a quick note that Wyeast has just released their seasonal Belgian Schelde yeast which is intended directly for Belgian Pale Ales. I have always wanted to try this yeast with a Belgian IPA (using american hops and a belgian grain bill). Just thought it would be a neat twist.
01/29/10 07:34 PM  
Re: Belgian Pale Ale
I just got a taste of my latest Belgian-y Pale Ale, which I made from second runnings from a bigger beer that is still fermenting. The final two gallons of run-off from a 16lb mash of 50/50 Dingemans Pils/cheap US 2-row plus a 3 oz or so sprinkle of carawheat, special b, honey malt, caramunich, and wheat. Hopped entirely with whole Bramling Cross, 1/4 oz boiled an hour, 3/4oz tossed in with 15 mins left in the boil. Toasty, malty and delicious, with lovely hop aroma.
01/29/10 08:24 PM  
Re: Belgian Pale Ale
Failed to mention that I used 1214, and fermented in the high 50s... a slight banana aroma, but quickly overwhelmed by the maltiness.
01/30/10 08:39 AM  
Re: Belgian Pale Ale


At ferment in the high 50s what size are your starters?

01/30/10 11:23 AM  
Re: Belgian Pale Ale
I had a 3L starter of 1214 that I worked up in the fall and never used. Since this was a 2-ish gallon ferment, I dumped in half of it.
02/03/10 02:18 PM  
Re: Belgian Pale Ale
Well, here was the recipe in used on Jan. 16:

Pilsner: 64%

Munich II: 24%

Crystal 40L: 5%

Aromatic: 3%

Biscuit: 3%

Caramunich 60L: 1%

It is sort of a convoluted recipe based on the grains that I had on hand. I bittered to 26 IBU and added a small combination of Liberty and Sterling at 15 mintues left in the boil.

I mashed higher than I meant to: 158-158F. OG: 1.055, FG: 1.015. This is a much higher final gravity than I am used to, but it was true for all three yeasts I used, so I assume the high mash temp is the reason. I will taste it in a few days and decide if I want to throw the dregs of a couple bottles of Orval in to let the brett do a little work on the residual.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: