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Old 01-12-2010, 03:48 AM   #1
nukebrewer
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Default All-Grain - Slecht Pale Ale

Recipe Type: All Grain
Yeast: Belgian Ale WLP550
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.032
Final Gravity: 1.008
IBU: 26.8
Boiling Time (Minutes): 60
Color: 8.8 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 72 F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Solid malty backbone balances nicely with the hops

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Pale Ale
Brewer: AJ Lott
Asst Brewer: Kate Lott
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.050 SG
Estimated Color: 8.8 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
3 lbs Vienna Malt (3.5 SRM) Grain 30.00 %
2 lbs Biscuit Malt (23.0 SRM) Grain 20.00 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 10.00 %
0.75 oz Goldings, East Kent [5.60 %] (60 min) Hops 15.4 IBU
0.50 oz Hallertauer [4.40 %] (30 min) Hops 6.2 IBU
0.50 oz Williamette [4.80 %] (5 min) Hops 1.8 IBU
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 17.50 qt of water at 165.8 F 154.0 F


This is the recipe as designed, not as brewed. I would love to try it again with my new setup so I can get a decent efficiency. I can't imagine how good it would be brewed correctly considering this crap version tastes really good. For a low gravity beer it's got a nice malty backbone that balances very nicely with the hops. I think I picked a very good yeast for this one because it gave it an aroma and flavor very reminiscent of an abbey ale. If you're leery about trying this recipe, I am going to do it again sometime soon, this time properly, and I will let y'all know how it turns out.

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