De Koninck BPA AG recipe

[Theo24]

Merry Christmas to all of you!

I am planning to make a Belgian Pale Ale beer recipe and something like a clone of the De Koninck PA beer.
I have found the clone recipe in the book "Brewing Better Beer" (page203) but i think i had to modify it a bit and use only Belgian Dingemans malt.
Here is the recipe:

5 gallon batch

Grains
1) Dingemans Pilsen (2.7 EBC) ---> 2.2kg (50.6%)
2) Dingemans Pale ale (9.0EBC) ---> 1kg (23%)
3) Dingemans Aromatic (50EBC) ---> 0.5kg (11.5%)
4) Dingemans Caravienne (50EBC) ---> 0.35kg (8%)
5) Dingemans Biscuit (55EBC) ---> 0.30kg (6.9%)

Hops
1) Saaz (3.75%) 30gr 60min
2) Saaz (3.75%) 16gr 15min
3) Saaz (3.75%) 16gr 5min

Yeast
WLP570 Belgian Golden Ale
Combination of fruitiness and phenolic characters dominate the profile.
Some sulfur which will dissapate following fermentation.

Estimated OG: 1.050
Bitterness: 18.5 IBU
Color: 19.1 EBC
5.2% ABV

I want to achieve a malty character with some fruitiness as well. Fruitiness will not be strong, that's why i decided to use the WLP570 strain.
Any recommendations or thoughts?
Thanks!

 

[Bearfoot]

I highly recommend the DeKoninck strain, WLP515 Antwerp Ale Yeast. It's clean-fermenting with a slight fruitiness. I ferment low, around 64, then lager for a month as I prefer my BPA super clean, but a lot of folks around here ferment 515 in the low 70's with a saison-ish temperature ramp to boost the esters.

Unfortunately it's a platinum strain and might not be on the shelves this late in the year....

I've also had some interesting results from adding a touch of honey malt to the BPA, around 1.5%. Gives the malt flavor a little something special.

Best of luck!