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Brews & Views Bulletin Board Service * Brews and Views Archive 2009 * Archive through April 10, 2009 * Belgian Pale Ale. < Previous Next >

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robert rulmyr
Advanced Member
Username: Wacobob

Post Number: 999
Registered: 02-2003
Posted From:
Posted on Monday, March 09, 2009 - 01:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am gathering ingredients for a La Fin du Monde close. I thought I'd make a BPA first. Anybody care to share a good recipe? I will have the WY3864 Belgian/Canada strain. TIA.

Bill Pierce
Username: Billpierce

Post Number: 10065
Registered: 01-2002
Posted From:
Posted on Monday, March 09, 2009 - 02:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I rather like De Koninck, which is the usual standard for Belgian pale ale. I'd call it a good transition beer for those who aren't familiar with Belgian styles. It has a little more hop character and restrained phenolics than most other Belgians.

The Unibroue yeast (Wyeast 3864) may give more phenolic character than De Koninck. I would ferment your beer on the cool side, about 65 F.

Supposedly the De Koninck yeast strain is available as White Labs WLP515, but I have not seen nor do I have any experience with it. Has anyone else used this yeast?

Anyway, here is a Belgian pale ale recipe. It's somewhat lighter in color than the BJCP guidelines for the style, but so is De Koninck in my opinion.

Belgian Pale Ale (DK)
A ProMash Recipe Report

BJCP Style and Style Guidelines
16-B Belgian & French Ale, Belgian Pale Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 20 Max IBU: 30
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 18.50
Anticipated OG: 1.0519 Plato: 12.84
Anticipated SRM: 5.4
Anticipated IBU: 29.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 80 Minutes

% Amount Name Origin Potential SRM
89.2 16.50 lbs. Pilsener Belgium 1.0370 2
5.4 1.00 lbs. Aromatic Malt Belgium 1.0360 19
5.4 1.00 lbs. Biscuit Malt Belgium 1.0350 19
Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
2.75 oz. Styrian Goldings Pellet 4.20 21.1 60 min.
1.50 oz. Styrian Goldings Pellet 4.20 8.0 25 min.
1.00 oz. Czech Saaz Pellet 2.50 0.6 3 min.

Amount Name Type Time
2.00 Tsp Irish Moss Fining 15 Min.(boil)

White Labs WLP515 Antwerp Ale Yeast

Mash Schedule
Mash Type: Multi Step
Grain Lbs: 18.50
Water Qts: 24.98 - Before Additional Infusions
Water Gal: 6.24 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Mash-in Temp : 140 Time: 40
Saccharification Rest Temp : 158 Time: 30
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 7.73 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Joakim Ruud
Senior Member
Username: Joques

Post Number: 1373
Registered: 10-2005
Posted From:
Posted on Monday, March 09, 2009 - 02:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

De Konick is a very good, refreshing beer. Restrained without being dumbed down. Recommendation seconded!

Advanced Member
Username: Christo

Post Number: 529
Registered: 02-2006
Posted From:
Posted on Monday, March 09, 2009 - 02:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here is a copy of my Belgian Pale Ale recipe with some log/tasting notes. Used T-58 dry yeast and it was quite tasty.

Brewer: Christo
Beer: DeKon
Style: Belgian Pale Ale
Type: All grain Size: 5 gallons
Color: 7 HCU (~6 SRM)
Bitterness: 28 IBU
OG: 1.053 FG: 1.010
Alcohol: 5.5% v/v (4.4% w/w)

Grain: 8 lb. Belgian Pilsner
1 lb. Wheat malt
12 oz. Belgian CaraVienne
8 oz. Belgian Munich

Mash: 70% efficiency
Batch sparge. Add 3.9 gallons to grist @ 152. Drain and add additional 3 gallons @ 168.
Boil: 60 minutes SG 1.053 5 gallons
Add 1/4 oz. bitter orange peel @ 10 min. IM @ 15 min.

Hops: 1 oz. Styrian Goldings (5.5% AA, 60 min.)
1 oz. Saaz (3.75% AA, 30 min.)

Yeast: SafBrew T-58

Log: 8 days primary. 1st two @ 72F, then gradually able to get down to 68F. Secondary 12 days @ 65F. Had not cleared sufficiently, so additional 8 days @ 40F in fridge.

Carbonation: Med-high carb

Tasting: Used dry Belgian yeast, so was unsure what to expect. Came out with nice spicy phenolic aroma/taste and light fruity esters - about what you want for this beer as it should not be overpowered by the yeast. I'd use this yeast again. Malt flavor is good, though next time I'll up the Munich to 1.5 lb.

Bill Pierce
Username: Billpierce

Post Number: 10066
Registered: 01-2002
Posted From:
Posted on Monday, March 09, 2009 - 02:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Some years ago when I was living in the Chicago area I judged at a small competition run by friends who belong to a northwest Indiana homebrew club. Each year they pick one general style and invite members and other brewers to enter. This particular year it was BJCP category 16, Belgian and French ales. If I remember correctly, there were about 15 entries from homebrewers in Indiana, Michigan and Illinois. I judged with two members of the local club who were BJCP judges, and a brewpub brewer.

The winning beer was a very drinkable Belgian pale ale, much like De Koninck, that was brewed by a member of the club. All of the judges were very fond of it, and our opinion was seconded when the beer later won best of show at the Indiana State Fair competition.

I asked the brewer about the recipe, and my recipe above comes from his brief oral description of it. What I don't recall was the yeast strain he used.