Ballast Point released another entry in their "Homework" series. This time it's a Belgian-Style Pale Ale. Looks like all of the ingredients are readily available too, except perhaps the Acidulated malt. I believe that one imparts a sour flavor.
Homework Series #5: Hoppy Belgian-Style Pale Ale (all-grain)
8.75# Belgian Pale Malt
1.5# Flaked Oats
1# Wheat Malt
.75# Crystal 10L
.75# Acidulated Malt
(Mash temp: 153 degrees F; Mash time: 60 min)
(Boil Total Time: 60 min)
1.0 oz Belma Hops 30 min.
1.0 oz Belma Hops Whirlpool
Ferment with W.L. 575 Belgian Style Ale Yeast.
Ferment at 68 degrees F for 1 day, at 72 for the second day, and 75 for 4 more days or until complete. Add 2 oz Belma pelletized hops directly to fermenter 5 days before packaging (dry hopping).
If you haven't checked them out yet, here are all of the recipes:
Hoppy Belgian-Style Pale Ale
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