Hello,
I like Palm bier (http://www.palmbreweries.com/en/?n=3&ref_id=185), but living in the US puts it out of my reach ;-(( As a home brewer I could make it myself but need some help on the recipe (preferable partial mash or extract).
Palm bier is classified as a Belgian pale ale (BJCP style 16B) and it is quite malty. It is part of the family of 'Brabantse bieren' with top fermenting yeast.
I think a base recipe could look like this (5 gal):
- 2.5lbs Marris-otter (20row, steep 30mins@150F)
- 0.13lbs Wheat malt (steep 30mins@150F)
- 3lbs dry Amber extract
- 1.5lbs Dry extract light DME
- 50g Candi sugar
- 1oz Oatmeal (30mins)
- 1oz Fuggles (60mins)
- 1/2oz Styrian golding (20mins)
- WLP550
Any help to fill in in some blanks wold be appreciated,
Thanks
I like Palm bier (http://www.palmbreweries.com/en/?n=3&ref_id=185), but living in the US puts it out of my reach ;-(( As a home brewer I could make it myself but need some help on the recipe (preferable partial mash or extract).
Palm bier is classified as a Belgian pale ale (BJCP style 16B) and it is quite malty. It is part of the family of 'Brabantse bieren' with top fermenting yeast.
I think a base recipe could look like this (5 gal):
- 2.5lbs Marris-otter (20row, steep 30mins@150F)
- 0.13lbs Wheat malt (steep 30mins@150F)
- 3lbs dry Amber extract
- 1.5lbs Dry extract light DME
- 50g Candi sugar
- 1oz Oatmeal (30mins)
- 1oz Fuggles (60mins)
- 1/2oz Styrian golding (20mins)
- WLP550
Any help to fill in in some blanks wold be appreciated,
Thanks
