Black For­est Pale Bel­gian Pale Ale

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert


Batch size: 5 gal­lons (19 l) Brew­house ef­fi­ciency: 72% OG: 1.060 FG: 1.015 IBUS: 25 ABV: 6%


6 lb (2.7 kg) Pil­sner malt 6 lb (2.7 kg) Munich malt 4 oz (113 g) Bri­tish Dark Crys­tal malt (85L, or

Crys­tal 80) 4 oz (113 g) Bis­cuit malt 4 oz (113 g) Cara­mu­nich malt



0.5 oz (28 g) [14% AA] Glacier at 30 minutes 0.5 oz (28 g) [4% AA] Fug­gles at 30 minutes

Wyeast 3522 (Bel­gian Ar­dennes) or White Labs WLP550 Bel­gian Ale


Mill the grains and mix with 4 gal­lons (15.4 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 minutes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 3.2 gal­lons (12 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 minutes, fol­low­ing the hops sched­ule.

After the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 67°F (20°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 68°F (20°C) un­til the com­ple­tion of pri­mary fer­men­ta­tion, then al­low tem­per­a­ture to rise at will. Crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2.5 vol­umes.


If you like a bit more hoppy char­ac­ter in your Bel­gian pale ales, re­serve a small por­tion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which ac­cen­tu­ates the light citrus es­ters from the yeast and the bis­cuit from the malts!

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