Belgian Pale Ale Recipe - no24 split BPA and sour

Recipe Info

Recipe Image

no24 split BPA and sour

by on
All Grain
24 Liter(s)
30 Liter(s)
90 min
75%
Belgian Pale Ale. Plan is to split the batch during fermentation with S-33 (7 days), let one part ferment out with dry hops, and the other part is put in a glass carboy with Wyeast 3763 Roeselare Ale Blend to sour for a year or so. Have to go low on the ibu because of souring.

Fermentables

45% - Pale Ale - BE
2.5
38
3
Mash
45% - Pilsner - BE
2.5
36
2
Mash
5% - Munich Light - DE
0.25
37
16
Mash
5% - CaraRed - DE
0.25
35
20
Mash

Hops

Hallertauer Mittelfrüh
11
Pellet
Boil
60 min(s)
4.3
4.9
Hallertau Gold
10
Pellet
DryHop
0 day(s)
6.3
0.0
Hallertauer Aroma
10
Pellet
DryHop
0 day(s)
7.5
0.0
Hallertau Gold
15
Pellet
Boil
30 min(s)
6.3
7.5
Hallertauer Aroma
10
Pellet
Boil
5 min(s)
7.5
1.5

Yeast

Fermentis Safbrew S-33
75%

Other Stuff

No other stuff in this recipe

Mash Steps

Maltose Rest
Decoction
67
75 min
Mash-Out
Decoction
76
15 min

Special Instructions

1.
Split batch after 7 days fermenting
2.
Dryhop add hop-tea of H. Gold and H. Aroma (30 and 5 min) in part A of the batch
3.
Add Wyeast 3763 Roeselare Ale Blend to part B of the batch in a glass carboy

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

no24 split BPA and sour
Belgian Pale Ale
  • 24.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 13.9 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 6.0° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 177 per 12oz Calories
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