Kris’ Belgian Pale Ale - 3rd Place at Belgian Beerfest 2016

Grain Bill

Grain EBC %
Simpsons Maris Otter 51%
Weyermann Munich 1 20%
Simpsons Medium Crystal 5%
Weyermann Caramunich 1 4%
Weyermann Caraaroma 1%
Light Dried Malt Extract 19%

Hop Schedule

Name Weight AA Type Time
Styrian Goldings 31g 5.2 % Boil 60 Mins
Styrian Goldings 12g 5.2 % Boil 10 Mins

Mash Steps

Step Temp Time
Main rest 63° C 60 Mins
Mash out 78° C 10 Mins


Name Amount Type
Wyeast 1214 Belgian Abbey 1000 (starter) ml Liquid


This beer won Kris 3rd place at the recent Belgian Beerfest 2016, organised by the Yarra Valley Brewers. The category was “Summer Ales”.

General Notes:

  • Grainfather system. Targeting 21L post boil volume, with 17L into the fermenter.
  • LDME (extract) was added to compensate for mis-weighing Munich malt (should have been 1.72 kg).

Mash Notes:

  • Crystal malts added at 72 degree rest (so says notes from Kris, but perhaps this is 78-degrees as we don’t have a 72-degree rest listed).
  • Mashed in with 14.5L of water. Rested at 63C for 60mins and then raised to 78C and rested for 10mins. Sparged with 11.5L water at 80C.

Fermentation Notes:

  • Fermented at 19C for 2-days, then raised to 20C for another 5-days. Fined with gelatine. Counter pressure bottle filled and refrigerated for 2-months prior to competition.
  • The yeast is a 1L starter.

Thanks to Kris for his recipe, and congratulations on the placing!

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