Use as a base malt for any Belgian style beer with full body.
78%
German Weyermann CaraRed
1.00 lbs|9.8%
9.8%
German Melanoidin Malt
0.25 lbs|2.4%
Type
Grain
Origin
Germany
Color
23.0-31.0 SRM
PPG
53.0
Info
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
German Light Munich Malt
1.00 lbs|9.8%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
9.8%
Hops
1.00 oz
Kent Golding5.5%
60 min Boil
1.00 oz
Fuggle4.2%
15 min Boil
Non-Fermentables
1 tbsp.
PH StabilizerWater Agent
Mash
1 tsp.
GypsumWater Agent
Boil60 min
1/8 tsp.
Super Irish MossOther
Boil15 min
Yeasts
1 pkg
Belgian Golden AleWLP570
White Labs
Mash Profile Infusion
Ideal Grain Temp
75°F
Ideal Tun Temp
75°F
Ideal Sparge Temp
168°F
Ideal PH
5.20
Mash Steps
Step 1
Dough In5 min
162°F
Step 2
Infusion60 min
152°F
Step 3
Sparge #115 min
168°F
Step 4
Sparge #215 min
168°F
Fermentation and Aging
7 days
Primary
65°F
7 days
Secondary
65°F
21 days
Age
65°F
General Info
My version of a Belgian Pale Ale, named after the city in Belgium that fought off the German invasion that began World War I. My first attempt at this style.
