1. Recipes

Ben’s Belgian Pale Ale

ABV: 5% by volume

IBU: 33.2

SRM: 8.8

OG: 1.054

FG: 1.012

Link to article
silver medal National Homebrew Competition

The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Andrew Johnson of Salem, OR, member of the Capitol Brewers, won a silver medal in Category #21: Belgian Ale with a Belgian Pale Ale during the 2019 National Homebrew Competition Final Round in Providence, RI. Johnson’s Belgian Pale Ale was chosen as the runner-up entry among 231 entries in the category.

Belgian Ale

Brewed 11 times

The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Andrew Johnson of Salem, OR, member of the Capitol Brewers, won a silver medal in Category #21: Belgian Ale with a Belgian Pale Ale during the 2019 National Homebrew Competition Final Round in Providence, RI. Johnson’s Belgian Pale Ale was chosen as the runner-up entry among 231 entries in the category.

Ingredients:

  • MALTS & ADJUNCTS
  • 9.0 oz. (255 g) Aromatic
  • 7.0 oz. (198 g) Flaked Oats
  • 7.0 lb. (3.18 kg) Pilsner
  • 12.0 oz. (340 g) CaraVienne
  • 6.0 oz. (170 g) CaraMunich II
  • 2.3 oz. (65 g) Carapils (Dextrine Malt)
  • 2.3 oz. (65 g) Red Wheat
  • HOPS
  • 0.8 oz. (21 g) Saaz, 5.1% a.a. @ 60 min
  • 0.7 oz. (20 g) Saaz, 5.1% a.a. @ 20 min
  • 0.4 oz. (11 g) Saaz, 5.1% a.a. @ 0 min
  • 0.1 oz. (3 g) Magnum, 16.4% a.a. @ 60 min
  • YEAST
  • Wyeast 3522 Belgian Ardennes 3522
  • ADDITIONAL ITEMS
  • 35.3 oz. (1000 g) Whirfloc, Boil 10.0 min
  • 1 g Calcium Chloride, Mash 0.0 min

Specifications:

Yield: 5 US gal (18.9 L)

Original Gravity: 1.054

Final Gravity: 1.012

ABV: 5% by volume

IBU: 33.2

SRM: 8.8

Efficiency: 80%

Directions:

BIAB method. Heat 7.9 gal tap water to 157° F. Add grain and mash at 152° F for 60 minutes, stirring every 20 minutes. Remove bag and let drain while starting boil. Boil for 70 minutes.  Chill to 68° F, oxygenate and pitch yeast. Let fermentation temperature rise naturally up to 74° F.  After 10 days, rack and let condition for another 10 days. Bottle using dextrose to 2.5 vol. CO2.

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