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

Belgian Pale Ale


Marvelous! Crystal clear, with a pale amber color. A marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, with a sort of "old leather" note. Apple-like finish.


  • 7 pounds, 2-row Pale Malted Barley
  • 3 1/2 pounds, brewers' flaked wheat
  • 1/2 pound, crystal malt
  • 1 ounce, Chinook hops
  • 1 ounce, Willamette hops
  • 1 ounce, Northern Brewer leaf hops
  • Wyeast 1007 (German Ale) yeast
  • Pediococcus damnosus culture
  • Brettanomyces bruxellensis culture
  • 1 teaspoon, yeast nutrient
  • 3/4 cup, dextrose (priming)

Additional Instructions

Primary Ferment: 12 days
Secondary Ferment: 9 months

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.015
Alcohol by Vol: 5.37%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast. After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces.