Style Of The Week 24/10/07 - Belgian Pale Ale

[Steve]

How does this sound:

8kg Joe White Ale
500gms Vienna
500gms Caramunich II

Styrian Goldings to 27 IBUs at 60 and 15 (+Whirlfloc)

WLP550

Mash @ 67 and ferment at mid to low 20's

Cheers
Steve

 

[Hadrian]

Does this mash schedule look okay?

50 - 5 minutes
62 - 20
65 - 10
69 - 40
Mashout

 

[manticle]

I'm a big fan of targeting both sets of amylase enzymes when brewing belgian and German styles but I don't think you need the 65 rest. I'd also drop 62 back to around 15 minutes.

 

[Hadrian]

Thanks manticle.
For a 1.050 belgian beer would you aim for Fg of 1.010?

 

[manticle]

1010 would be fine.

1012 would be the maximum FG I would aim for. 1008-1012 would be an acceptable range for my palate. A 15 min rest at 62, provided your thermometers are in good shape, should see you attenuate to that pretty easily.

 

[Hadrian]

Thanks