In this video, I show you how to brew a Belgian Pale Ale. This video covers the recipe, the brew, fermentation and the final tasting. Belgian Pale Ales, also known as Singles (Singels) or Belgian Table Beers, have been brewed by Belgian Monks for centuries. These beers are typically made from the second runnings from the mash for a Tripel or Quadruppel and are characteristically low ABV, easy drinking and exceptionally balanced. My attempt at the style tasted fantastic, but was plagued by chill haze, which takes away from what the beer could have been. This style is supposed to be clear, not hazy. Overall the final result was 5.3% ABV with 22 IBUs.
Update: The chill haze was gone after about a week and a half at serving temp in the keg!!
#belgian #homebrew #craftbeer
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The recipe for 5.5 gallons into the fermenter is below, along with the links to buy these ingredients from Amazon if you wish, but be aware they will not be as fresh as if you bought them in person from your LHBS. Your efficiency may vary:
“Second Breakfast”
5.3% ABV 22 IBU
9.5 lb Belgian Pilsner – https://amzn.to/2XwcRRk
0.75 lb CaraMunich – https://amzn.to/2XxhQB5
0.25 lb Biscuit Malt – https://amzn.to/2FZKM9U
0.25 lb Melanoiden Malt – https://amzn.to/30h1nOn
0.1 lb Special B – https://amzn.to/2LIgeNC
Single Infusion mash at 152 for 90 min
Water (ppm): Ca: 86, Mg:11, Na: 65, SO4: 130, Cl: 100, HCO3: 90
Gypsum: https://amzn.to/2XupJHv
Epsom: https://amzn.to/2XwlR3N
Baking Soda: https://amzn.to/2LG8lIM
Calcium Chloride: https://amzn.to/2Xsslpg
Calcium Carbonate: https://amzn.to/2xwiYpg
Campden Tablets: https://amzn.to/2RYnPJ4
pH Strips: https://amzn.to/2XrJgZ0
90 minute boil:
60 min – Add 3 oz Styrian Goldings (2% AA) – https://amzn.to/2XwPXsJ
15 min – Add chiller, whirlfloc, yeast nutrient – Whirfloc – https://amzn.to/2XtfIdE Yeast Nutrient – https://amzn.to/2YNwUa8
0 min – Add 1 oz Styrian Goldings (2% AA) – https://amzn.to/2XwPXsJ
OG: 1.048
1 package Wyeast 3522 Belgian Ardennes – https://www.northernbrewer.com/products/wyeast-belgian-ardennes
Ferment at 65-68 for 2 weeks.
FG: 1.009
