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Beer Style: Belgian Pale Ale  (16B)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Pale Ale

Description:

I recently brewed a very tasty strong ale. Thought I would share the recipe. Enjoy!

Ingredients:

  • 9 lb. 2-row pale malt
  • 8 oz. Belgian pale malt
  • 1 lb. Vienna malt
  • 8 oz. Dextrin malt
  • 6 oz. wheat flakes
  • 8 oz. toasted pale malt (10 min @ 350F)
  • 6 oz. Belgian Special B
  • 2 oz. Chocolate malt
  • 8 oz. light crystal (10 Lv)
  • 8 oz. medium crystal(60 Lv)
  • 4 oz. m-otter crystal(?? Lv)
  • 2 tsp gypsum (in mash water)
  • 1 oz. Perle (7.5% alpha) for 60 min
  • .75 oz. Perle (7.5% alpha) for 30 min
  • .5 oz. Tettnang (4.2% alpha) for 15 min
  • .5 oz. Cascade (5.1% alpha) for 0 min
  • 1 tsp Irish Moss (last 10 min)
  • 12 oz. clover honey (last 10 min)
  • .25 cup Barbados molasses (end of boil)
  • American Ale yeast (1056)

Beer Profile

Original Gravity: 1.077
Final Gravity: 1.015
Alcohol by Vol: 8.12%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Mashed 90 min @ 150F in Igloo 5 gal water jug. Sparged with 170F water. Chill, siphon into a 5 gal carboy and pitch American Ale yeast (1056). Kegged and force carbonated.

Source:

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