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Hows this for a Belgian Pale ale?

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cheschire

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after completing my all grain setup and having very successful brews, Im working on brewing every style in the books. How does this recipe look for a Belgian Pale Ale?

6lbs Pilsner 2-row
3lbs Vienna
2lbs Munich
1lb Aromatic
1oz Goldings 5% @60 mins
.5oz fuggles 4.5% @ 30 mins
.5oz Fuggles 4.5% @ 10 mins
.5oz Goldings 5% @ 5 mins

Wyeast Belgian Ale #1214

open to all comments and ideas
 
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cheschire

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hmmmm. apparently I need to do a little more reading on belgians... care to share some knowledge?

DMS is the sulfer flavor you get from boiling with the lid on, right?
 

giligson

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DMS gives rise to the "cooked corn" aroma. Its precursors are fewer the more "roasted" a grain is. Pilsen grade malt is less roasted than 2-Row and most people would suggest a 90 minute rather than a 60 min boil for this grain if you want to eliminate DMS. You can still add hops as per your schedule - just start adding 30 minutes into the 90 min boil.
 

midfielder5

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That is a lot of Vienna-Munich-aromatic.

It is your beer, and make what you like- but I usually see those at max of ~20% for some texture. You have them at 50%. I think it could be too heavy and sweet.
 
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Personally I think you would be better off ditching the vienna, munich, and aromatics entirelly, increasing your pilsner malt, and then add color and body with caravienne and/or caramunich.

The hops look good. :rockin:

If you can get it, I think Wyeast 3522 is a much better yeast for this style.

And yeah, you will definitely need a 90 minute boil with this one.
 
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