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-   -   Belgian Black Rye PA (http://www.homebrewtalk.com/f12/belgian-black-rye-pa-334260/)

curtisj 06-09-2012 05:48 PM

Belgian Black Rye PA
 
Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) -58.1 %
2 lbs Chocolate Rye Malt- 12.9 %
1 lbs Carafoam (2.0 SRM) Grain 3 6.5 %
1 lbs Caramel/Crystal Malt - 60L -6.5 %
9 oz Wheat, Flaked -6.5 %
1.00 oz Cascade [5.50 %] - First Wort

0.50 oz Galaxy [14.00 %] - Boil 60.0 min
0.50 oz Sorachi Ace [12.00 %] - Boil 60.0 min
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min
0.50 oz Simcoe [13.00 %] - Boil 15.0 min
0.25 oz Galaxy [14.00 %] - Boil 10.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
4.0 oz Maple Syrup [Boil for 5 min](35.0 SRM)
8.0 oz Brown Sugar, Dark {Boil for 5 min}

1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 15 -
12.0 oz Maple Syrup (35.0 SRM) Sugar 16 4.8 % (after primary)
1.00 oz Cascade [5.50 %] - Dry Hop
1.00 oz Galaxy [14.00 %] - Dry Hop

MrIPA 03-26-2013 04:20 AM

taste?

HopHoarder 03-26-2013 05:33 AM

Whoa that's alot of chocolate malt! I have some washed Belgian Stout yeast that I'm wondering what do do with...

rayfound 03-26-2013 07:06 AM

I still don't understand the whole " Black Pale Ale "... isn't black somewhat the opposite of Pale?

HopHoarder 03-26-2013 10:20 PM

Which is why "Cascadian Dark Ale"(CDA) makes more sense than a black or dark PA. If its dark then it should just be called a dark or black ale, but as it is, many still use the PA.

mike_in_ak 03-28-2013 04:39 AM

Pale black ale


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