RoaringBrewer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WL Abbey Ale
- Yeast Starter
- See Below
- Additional Yeast or Yeast Starter
- See Below
- Batch Size (Gallons)
- 5G
- Original Gravity
- See Below
- Final Gravity
- See Below
- Boiling Time (Minutes)
- See Below
- IBU
- See Below
- Color
- See Below
- Primary Fermentation (# of Days & Temp)
- See Below
- Secondary Fermentation (# of Days & Temp)
- See Below
- Additional Fermentation
- See Below
Brewed this up attempting to fit it into the Belgian Pale Ale BJCP Guidelines, but also to just have a light, easy drinking 'Belgian'. I love the estery and sometimes phenolic profile of Belgians provided by the yeast strain, but I don't always want to be drinking 8.5-10% Tripels, etc. Or even 6.5-7% Saison or something... (I mean, I would like to, but you get the point...) This is a Belgian "Session Ale" if you would.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Asst Brewer: NA
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (40.0) See Belgian PA BJCP Style Guidelines (19A) for general description of style. More true to style with little hop aroma.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.050 SG
Estimated FG: 1.012 FG
Estimated Color: 6.7 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
2.00 lb Vienna Malt (3.5 SRM) Grain 22.2 %
1.00 lb Munich Malt ('Dark') - 20L (20.0 SRM) Grain 11.1 %
1.50 oz Hallertauer [3.20%] (60 min) Hops 17.9 IBU
0.66 oz Hallertauer [3.70%] (15 min) Hops 4.5 IBU
0.66 oz Hallertauer [3.70%] (10 min) Hops 3.3 IBU
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1 Pint - 1 Quart]
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.4 F 153.0 F 60 min
Notes:
------
Saaz, Tettnang, or Spalt hops could be substituted. Pay attention to the AA% of the hops - my hallarteaus I used were very low AA. Fermented in primary for about 3 weeks, needed blow-off tube in 6.5g carboy with only 5g beer! Secondary for about a week before kegging and carbonating to 2.5 volumes CO2. Feel free to bottle condition also, if you want more authenticity. I wasn't that worried since this was a pale ale as opposed to a tripel or bigger Belgian style. Beer has an estery malt profile ('typical' aroma associated with Abbey or Trappist yeasts) with herbal hints from the later addition hops in the background. Drinks smooth and somewhat fruity (repeat yeast comment), but not excessively fruity as I fermented this around 63F on average. Will duplicate in the future with the same or very close to the same recipe - will add any tweaks I make to this post.
View attachment RBBC Abbey Pale Ale.bsm
BeerSmith Recipe Printout - www.beersmith.com
Recipe: RBBC Belgian Pale Ale
Brewer: Roaring Bull Brewing
Asst Brewer: NA
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (40.0) See Belgian PA BJCP Style Guidelines (19A) for general description of style. More true to style with little hop aroma.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.050 SG
Estimated FG: 1.012 FG
Estimated Color: 6.7 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 66.7 %
2.00 lb Vienna Malt (3.5 SRM) Grain 22.2 %
1.00 lb Munich Malt ('Dark') - 20L (20.0 SRM) Grain 11.1 %
1.50 oz Hallertauer [3.20%] (60 min) Hops 17.9 IBU
0.66 oz Hallertauer [3.70%] (15 min) Hops 4.5 IBU
0.66 oz Hallertauer [3.70%] (10 min) Hops 3.3 IBU
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 1 Pint - 1 Quart]
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.25 qt of water at 165.4 F 153.0 F 60 min
Notes:
------
Saaz, Tettnang, or Spalt hops could be substituted. Pay attention to the AA% of the hops - my hallarteaus I used were very low AA. Fermented in primary for about 3 weeks, needed blow-off tube in 6.5g carboy with only 5g beer! Secondary for about a week before kegging and carbonating to 2.5 volumes CO2. Feel free to bottle condition also, if you want more authenticity. I wasn't that worried since this was a pale ale as opposed to a tripel or bigger Belgian style. Beer has an estery malt profile ('typical' aroma associated with Abbey or Trappist yeasts) with herbal hints from the later addition hops in the background. Drinks smooth and somewhat fruity (repeat yeast comment), but not excessively fruity as I fermented this around 63F on average. Will duplicate in the future with the same or very close to the same recipe - will add any tweaks I make to this post.
View attachment RBBC Abbey Pale Ale.bsm