Belgian Pale Ale Dirty Monk Belgian Pale Ale

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 8.2 SRM
Estimated IBU: 27.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 82.05 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.69 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.13 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 27.7 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb


----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 163.7 F 152.0 F

View attachment belgian pale ale.bsm

How was it?

My Belgian Pale had a bunch of coriander and orange peel in it, and it was a bit overpowering. I plan on going without next time.

It's a very clean, crisp, refreshing beer but certainly retains a strong Belgian Pils character. The WLP570 contributes a bit to the nose in the way of some fruitiness, which is an added bonus since I really only came up with this recipe to ramp up to a Belgian Dark Strong Ale.

I'll have another one (or 6 ) tonight and try to remember to post a more thorough review.

I know this thread is ancient, but I'm going to brew this next week.

I have a Tripel that I'm about to bottle, and my plan was to harvest the yeast. However, I am about to move (to Ohio, no less), a it will be easier to transport (or consume) the beer than do the yeast project. So, I think I'm going to pitch this on top of a Wyeast 1388 cake and hope the yeasties adjust.

ohiobrewtus said:

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.20 gal
Estimated OG: 1.048 SG
Estimated Color: 8.2 SRM
Estimated IBU: 27.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes


Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pilsner (Briess) (2.0 SRM) Grain 82.05 %
0.75 lb Munich Malt (9.0 SRM) Grain 7.69 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 5.13 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.13 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 27.7 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 lb


----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 3.05 gal of water at 163.7 F 152.0 F

Click to expand...

In the boil size description it states 7.2 Galon but the mash only requires 3.05 Gallons. How do you make up for the missing 4 gallons in the boil?
I'm fairly new at brewing all-grain and this is something I'm not familiar with.
Thank you!!

what type of all-grain are you doing? BIAB?

They add the extra water during sparging to rinse the grains. With BIAB you usually start with your full volume, adjusted upward for grain and boil loss

I'm going to brew this recipe tonight, let's see what happens.

So I brewed this and make it a 7 gallon batch with 2 lbs of Belgium dark candi sugar. 2 lbs is apparently too much as its very dry. Fg1.006. It's good though.