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Old 07-19-2012, 09:44 PM   #1
doublebogey10
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Aug 2011
, Nevada
Posts: 250
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Here's the second of two recipes I'm trying to brew this week while SWMBO is out of town. Was kind of limited to stock on hand and what my LHBS had.
I'm also planning and ESB Recipe but here's my stab at a Belgian Pale.
As always, would love any feedback, ideas or suggestions.


Belgian Pale Ale
4.0# Briess Pilsen Light DME
2.0# Briess Wheat DME
1.0# Briess Crystal 60L (steep for 25 minutes at 155 degrees)

.75 oz Chinook (60)
1.0 oz NZ Hallertauer (1)

Wyeast Belgian Wit (3944)

Primary for at least two weeks. No secondary.
Color (SRM/EBC): 10/20
Bitterness: 36.3 IBU
OG: 1.054
FG: 1.014
Alcohol: 5.3%

 
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Old 07-19-2012, 10:08 PM   #2
rexbanner
 
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Nov 2008
DC
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I would lower the IBU to 25, this is a malt-forward beer. Also some biscuit, vienna, and/or munich will help give it a nice malty flavor. Finally, you may want to consider a different yeast if you haven't bought that one already. WLP550/wyeast 3522 or wlp510 will work better for a BPA. The 510 is a platinum strain but I think it's in season right now.
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Old 07-20-2012, 09:39 PM   #3
doublebogey10
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Aug 2011
, Nevada
Posts: 250
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Thanks. Got the IBUs down into the 20s. Was stuck with the Belgian Wit -- was only Belgian yeast they had in stock
Brewed last night. OG was 1.050. A little shy but not too far off.

 
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