RECIPES

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

Yeast

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

Notes:

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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