Belgian Pale Ale

[pmolou]

all this belgian pale ale talk has got me wanting to make one and only problem is i'm extract only

so done soem research and found a DE KONINCK Clone as follows

DE KONINCK (20L)
OG = 1.048 FG = 1.010 IBU = 27

• 2.5 lbs. lager malt
• 1 lb. Vienna malt
• 1/8 lb. chocolate malt
• 3 lbs. unhopped amber dry malt extract
• 6 AAU Saaz hops
• (1.5 oz. at 4% alpha acid)
• Belgian ale yeast slurry
• (White Labs WLP530 or Wyeast 1214)

SO far was thinking
1kg DME
1.5 Wheat liquid malt extract
250g CaraVienna
60g Chocolate malt
20g Saaz, 20g Goldings @60mins (left overs)
1388 Duvel Strain

And was contemplating using some corriander, ginger, and orange peel Late additions ( i Know this isn't to style but i dont care about the style just want a refreshing beer somewhere between a Kolsch, Hoegarden and Belgian Blonde

Any help would be great

 

[brettprevans]

go the extra pale malt extract. cut back on the wheat and up the amber malt extract. the recipe is brodeingt on duvel. esp if you upped the saaz. you'll need some aroma/flavour additons though (around 10-15min additons).

yum!

 

[Muggus]

And was contemplating using some corriander, ginger, and orange peel Late additions ( i Know this isn't to style but i dont care about the style just want a refreshing beer somewhere between a Kolsch, Hoegarden and Belgian Blonde

Any help would be great

De Konnick, and most stock standard Belgian pale ales, tend to be more towards the malty end of the scale in comparison to the beers you mentioned.
You might want to try making a Belgian Blonde or Wit style beer if you want something as pale, zesty and refreshing as Hoegaarden or a normal Belgian blonde. That recipe you have will create a darker, more malt oriented beer IMO.

 

[pmolou]

De Konnick, and most stock standard Belgian pale ales, tend to be more towards the malty end of the scale in comparison to the beers you mentioned.
You might want to try making a Belgian Blonde or Wit style beer if you want something as pale, zesty and refreshing as Hoegaarden or a normal Belgian blonde. That recipe you have will create a darker, more malt oriented beer IMO.

hmmn yer problem is iv already got like 30 litres of belgian blonde and belgian strong ale under the house so maybe i should go with a more malty beer for winter

what i'm not really sure of is the late addtions as the BYO Clone doesnt have any but my judgement is telling me to add say 20g of goldings or saaz or styrian and then maybe 1 teaspoon of ginger, coriander and a oranges skin

where can you get the extra pale malt from??? G&G??

PS: i love belgian beers but my mates don't really appreciate them so kinda hoping a belgian Pale will sorta just introduce some belgian flavours and not be too confronting

 

[Muggus]

what i'm not really sure of is the late addtions as the BYO Clone doesnt have any but my judgement is telling me to add say 20g of goldings or saaz or styrian and then maybe 1 teaspoon of ginger, coriander and a oranges skin

where can you get the extra pale malt from??? G&G??

PS: i love belgian beers but my mates don't really appreciate them so kinda hoping a belgian Pale will sorta just introduce some belgian flavours and not be too confronting

Any spices would be late (<15min) additions i'd say. As far as hops AND spices go i'd stick to either one or the other late in the boil. Styrian would definately be the go if you wanted some nice aromatic and flavouring hops, 20g should be enough to make a good presence, but adding spices with such a nice hop would be a bit of a waste.

Extra Pale malt extract...I know Morgans make it in 1.5kg cans. As far as i'm concerned its not all too different standard pale malt extract...less colour and overall malt flavour...not a big thing when you've got plenty of specialty grains, but it's totally up to you.

Funnily enough I wish that Belgian Pale Ales were common place over here. Trying the likes of Palm and Ginder, and of course De Konnick, over in Belgium was a nice treat, because they're very palatable, smooth and sessionable, somewhere between the maltiness of a good British bitter with the overall smoothness of a dark German lager, and all without being too funky or strong, as fun as that is.
Whereas the standard common Belgian ales you get over here are the likes of Hoegaarden, Leffe Blond and Duvel. First of which is spiced with coriander, which quite a number of people don't enjoy; second of which is a bit richer and fruity for most beer swillers tastes; and third of which, well its expensive to start, and though it actually might appeal a bit more to the general population, its essentially rocket fuel and a bit overwelming, not to mention highly carbonated!
But yeah, i'm ranting a bit, but I reckon if you make a text-book example of a nice Belgian pale ale, people will find it far more approachable than most, and might actually consider working their way up to the serious funk (ie lambic :icon_drool2

 

[pmolou]

yer cheers iv actually been to belgium aswell and had the Palm soo good wish you could get it back here (but then again it would probly cost a bomb for a beer thats supposed to be your standard beer :angry: ) cheers for the info
might go the styrians and yes iv already got the funk coming with a lambic now 3months old only another 8 or so months to go