Belgian Pale Ale Recipe

This Belgian Pale Ale recipe is a great introduction to the world of brewing. Lighter in color and flavor than its counterparts, Dubbel and Tripel, this beer is an easy-drinking option for any occasion. The combination of pale malts and light hops creates a perfect balance of flavors, making it a crowd-pleaser among beer enthusiasts.

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Belgian Pale Ale

Lighter than its cousins Dubbel and Tripel (see pp156-57), Belgian Pale Ale is an easy-drinking beer. The pale malts and light hop varieties create a perfect flavour balance.

Prep Time1 hour hr

Cook Time1 hour hr 10 minutes mins

TO FERMENT28 days d

Total Time28 days d 2 hours hrs 10 minutes mins

Course: Beer

Cuisine: Larger

Keyword: BELGIAN PALE ALE

Servings: 401 pints

Calories: 150kcal

Author: Dan Smullen

Equipment

• 1 Large brew kettle (10-15 gallon capacity)
• 1 Mash tun
• 1 Fermenter (6.5-gallon or larger capacity)
• 1 Airlock and stopper for fermenter
• 1 Immersion chiller or other method for cooling wort
• 1 Hydrometer and test jar
• 1 Thermometer
• 1 Auto-siphon and tubing
• 1 Bottling bucket and spigot
• 1 Bottles or kegging equipment
• 1 Capper or kegging equipment
• 1 Sanitizer
• 1 Grain mill (optional, if you are milling your own grains)

Ingredients

For the Mash – Liquor 12.8 Litres (22 1/2 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)

• 10 lb Belgian pale malt Quantity 4.6 kg
• 1 lb Caramunich I Quantity 500 g

For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 10 mins

• 1 1/4 oz Golding 5.5% When to add – At start of boil (IBU 22.9)
• 1/2 oz Saaz 4.2% When to add – For last 10 mins of boil (IBU 2.1)
• 1 1/4 oz Saaz 4.2% When to add – At turn off (IBU 0.0)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil

To Ferment – 20°C (68°F) – Conditioning 4 weeks at 12°C (54°F)

• 1 Wyeast 3522 Belgian Ardennes yeast

Instructions

Mash:

• Heat 12.8 liters of water to 65°C (149°F) and add 10 lb of Belgian pale malt and 1 lb of Caramunich I.
• Stir well to combine the ingredients, and maintain the temperature at 65°C for 1 hour.
• After 1 hour, strain the liquid from the mash into a large pot.

Boil:

• Add 27 liters of water to the pot containing the liquid from the mash.
• Bring the mixture to a boil and add 1 1/4 oz of Golding hops.
• Boil the mixture for 1 hour.
• Add 1/2 oz of Saaz hops for the last 10 minutes of the boil.
• Add 1 1/4 oz of Saaz hops at turn off.
• Add 1 tsp of Protofloc for the last 15 minutes of the boil.

Fermentation and Conditioning:

• After the boil, cool the mixture to 20°C (68°F).
• Transfer the mixture to a sanitized fermenter, and add 1 Wyeast 3522 Belgian Ardennes yeast.
• Seal the fermenter and let the mixture ferment for 4 weeks at a temperature of 20°C.
• After 4 weeks of fermentation, transfer the beer to a secondary fermenter or bottling bucket, and condition for 4 more weeks at a temperature of 12°C (54°F).
• The beer will be ready to drink after conditioning for a total of 5 weeks.

Bold Flavors and Easy-Drinking

Looking to try your hand at brewing a delicious beer that’s both flavorful and easy to drink? Look no further than this Belgian Pale Ale recipe! With its carefully balanced combination of pale malts and light hops, this beer packs a bold flavor punch while remaining highly drinkable.

Perfect for Any Occasion

Whether you’re hosting a backyard barbecue, enjoying a lazy day by the pool, or just want a refreshing drink after a long day at work, this Belgian Pale Ale is the perfect choice. It’s light and refreshing, with just enough complexity to keep your taste buds engaged.

Beginner-Friendly Recipe

If you’re new to homebrewing, this recipe is a great place to start. It requires only basic equipment and ingredients, and the step-by-step instructions make the process easy to follow. With a little time and effort, you’ll soon be sipping on your own homemade beer that’s sure to impress.

FAQ on Making this Belgian Pale Ale Recipe