Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
56.5%
Belgian Pale Ale Malt
4.50 lbs|26.8%
Type
Grain
Origin
Belgium
Color
2.7-3.8 SRM
PPG
26.0
Info
Use as a base malt for any Belgian style beer with full body.
26.8%
Belgian Aromatic Malt
0.30 lbs|1.8%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Sucrose (Table Sugar)
2.50 lbs|14.9%
PPG
46.0
14.9%
Hops
0.45 oz
Bravo15.4%
60 min Boil
Non-Fermentables
1 tsp
Irish MossSpice
Boil15 min
Yeasts
1 pkg
Trappist AleWLP500
White Labs
Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
5.00gal
Boil Volume
6.50gal
Evaporation Rate
11.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
0.50gal
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In75 min
150°F
Fermentation and Aging
7 days
Primary
68°F
7 days
Secondary
72°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
Procedure
Single infusion mash at 149°F for 90 minutes.
Pitch yeast at 64°F from starter.
Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
Transfer to secondary.
Lager for at least 4 weeks at 37°F. Longer is better.
Carbonate to 3.4 volumes.
Special Procedures
Make a syrup with the granulated cane sugar in 1 quart of water. Boil 20 minutes to concentrate and cool. Added to the primary fermenter on the fourth day of fermentation.
