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Old 02-26-2008, 02:50 AM   #1
Feb 2008
Frederick, MD - Maryland
Posts: 4

I like Palm bier (, 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 [email protected])
- 0.13lbs Wheat malt (steep [email protected])
- 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,

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