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

• Belgian Ale, Belgian Pale Ale
• By Kris Domagala |
• IBU: 24  |
• OG: 1.050  |
• FG: 1.011  |
• ABV: 5.2%
• Batch Size: 21L

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!