New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: jamie_savoie on August 19, 2013, 09:33:45 AM
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Based this one from the brewing classic style but subbed some pils for some abbey malt and also had to change the hops a little since I was sure I had some hersbrucker in the frezzer and it was not the case, lesson learned to check inventory before brewing!
Recipe: 45 - Val D'Or
Style: Belgian Pale Ale
Recipe Specifications
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Batch Size (Gal): 12.00
Total Grain (Lbs): 23.00
Estimated OG: 1.056
Anticipated SRM: 13.2
Anticipated IBU: 37.6 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain
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60.9% (14 lbs) - Pilsner
15.2% (3.50 lbs) - Abbey Malt
15.2% (3.50 lbs) - Caramunich II
8.7% (2 lbs) - Sugar (added when krausen drop)
Hops
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1.00 oz Willamette (Pellet, 5.50% AA) @ FWH
2.65 oz Styrian Goldings (Pellet, 5.40% AA) @ 60 min
2.00 oz Styrian Goldings (Pellet, 5.40% AA) @ 15 min
2.00 oz Styrian Goldings (Pellet, 5.40% AA) @ 0 min
4.00 oz Styrian Goldings (Pellet, 5.40% AA) @ dry hop (7 days)
Extras
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Whirlfloc @ 15 min
Yeast
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WLP510 - Bastogne Belgian Ale Yeast
Brettanomyces Bruxellensis (Orval)
Mash Schedule
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Sacch Rest - 60 min @ 152F