A Belgian Pale Ale recipe using Belgian malts. You can substitute the specialty malts for non-Belgian equivalents.
Ingredients:
10.25 lbs. Pilsner Malt
0.5 lbs. Belgian Caramunich
0.25 lbs. Belgian Biscuit
1.0 oz. Hallertau Mittelfruh – boiled 60 min.
0.50 oz. Hallertau Mittelfruh – boiled 15 min.
Yeast: White Labs WLP550 Belgian Ale or WLP515 Antwerp Ale Yeast
Predictions:
Original Gravity: 1.053
Terminal Gravity: 1.012
Color: 11.23 °SRM
Bitterness: 25.0 IBU
Alcohol (%volume): 5.3 %
Mash at 152° F.
Mike
Seems simple. Yet I think the simplest recipes are often the best to execute. When the yeast is so important to Belgian styled beers, a simple recipe really lets the yeast shine. Brew this one!