Belgian Specialty Ale

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Belgian Specialty Ale

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Beer Style: American Pale Ale, Belgain Pale Ale, Classic English Pale Ale 
Recipe Type: extract
Yield: 5 gallons

Description:

Belgain style pale ale made with lemon and orange peel, and Belgain candi sugar.

Ingredients:

  • 6 lbs 9.6 oz Sorghum Syrup (3.0 SRM)
  • 1.0 oz Cascade [5.5%] - Boil 60 min
  • 8.00 oz Malto-Dextrine (Boil 60 min)
  • 1.00 Whirlfloc Tablet (Boil 15 min)
  • 0.5 oz Cascade [5.5%] - Boil 15 min
  • 1.00 mg Lemon Peel (Boil 15 min)
  • 0.75 oz Orange Peel, Bitter (Boil 15 min)
  • 1 lbs Candi Sugar, Amber [Boil for 15 min] (75.0 SRM)
  • 0.5 oz Cascade [5.5%] - Boil 1 min
  • 1 pkgs T-58 or Mangrove Jack's M27

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.067
Final Gravity: 1.016
Alcohol by Vol: 6.7%
Color SRM: 11.1
Bitterness IBU: 17.6
Recipe Type: extract
Yield: 5.0 Gallons
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Procedure:

Bring waterto boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and remaining fermentable sugars according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:
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