Skip to main content.

2005 Belgian Pale Ale

BJCP Style and Style Guidelines
BJCP Category Number 16-B
Category Belgian and French Ale
Style Belgian Pale Ale
BJCP Year 2004
Min OG: 1.048 Max OG: 1.054  
Min IBU: 20 Max IBU: 30  
Min Clr: 8 Max Clr: 14 SRM/Lovibond
Recipe Specifics
Batch Size (Gal): 6.36 Wort Size (Gal): 6.36
Total Grain (Lbs): 13.25    
Anticipated OG: 1.057 Plato: 13.96
Anticipated SRM: 12.7    
Anticipated IBU: 19.8    
Brewhouse Efficiency: 75  %  
Wort Boil Time: 60  Minutes  
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
75.5 10.00 lbs. Pilsener Belgium 1.037 2
7.5 1.00 lbs. Aromatic Malt Belgium 1.036 20
7.5 1.00 lbs. CaraMunich Malt  Belgium  1.033 56
7.5 1.00 lbs. CaraVienna Malt Belgium 1.034 21
1.9 0.25 lbs. Special B Malt Belgium 1.030 120
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.10 oz. Styrian Goldings Pellet 4.80 19.8 60 min
0.50 oz. Styrian Goldings. Pellet 4.80 0.0 0 min
Yeast
White Labs WLP550 Belgian Ale
Mash Schedule
Rest Temp Time
Saccharification Rest: 153° F 60 Min
Mash-out Rest: 168° F 10 Min
Sparge: 169° F Batch Sparge
 
Mash Type: Single Step  
Grain Lbs: 13.25  
Water Qts: 13.25 Before Additional Infusions
Water Gal: 3.31 Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 Before Additional Infusions
Awards
Silver Certificate, 2005 National Homebrew Competition
1st Place, Belgian and French Ale, 2005 World Cup of Beer
Valid XHTML 1.0!Valid CSS!