Belgian Pale Ale Recipe - Antwerpen Pale Ale

Recipe Info

Recipe Image

Antwerpen Pale Ale

by on
All Grain
25 Liter(s)
29 Liter(s)
90 min
75%
Belgian pale ale

Fermentables

52% - Pilsner - DE
3
38
1
Mash
34% - Dark Munich - DE
2
36
10
Mash
5% - CaraMunich II - DE
0.3
34
46
Mash
3% - CaraMunich III - DE
0.2
34
57
Mash
3% - Victory Malt - US
0.2
34
28
Mash
2% - Acidulated Malt - DE
0.1
27
3
Mash

Hops

Magnum (DE)
12
Pellet
Boil
60 min(s)
16
18.9
Saaz
25
Pellet
Boil
16 min(s)
3.8
4.9

Yeast

WLP515 Antwerp ale
78%

Other Stuff

CaSO4
8
g
Mash
CaCl2
6
g
Mash
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Saccharification Rest
Direct Heat
64
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Make a medium sized starter – and oxygenate wort prior to pitching
2.
Ferment for 12-14 days at 19-20 C
3.
Karbonate to 2,5 vol or 6-7 g/l priming sugar

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Antwerpen Pale Ale
Belgian Pale Ale
  • 25.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.053 OG
  • 1.012 FG
  • 23.8 IBU (tinseth) Bitterness
  • 0.45 BG:GU
  • 11.0° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 177 per 12oz Calories
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