Belgian style pale ale recipe, makes 5.5 gallons
6 lbs belgan pilsner malt
2 lb german Munich 20 ebc
2 lb German dark Munich 40 ebc
1/2 lb victory malt
1/2 lb briess crystal 60
1 oz Perle pellet hops 60 minutes- after hotbreak
1 oz hersbrucker pellet 15 minutes prior to end of boil
wyeast 1762 begian abbey 11
single infusion mash in with 3.5 gallons at 160 degree water, 165 in winter if brewing outside , target temp 149-152, I looove to mash in lower for a malty-er profile.
Mash out at 60-75 minutes with 5.5 gallons 180 degree water
run rate 1 gal per 12 min
boil 60 min with additions above
cool wort to 70-75 degrees
aerate
pitch yeast
I bottled this one after 5 weeks in the primary
simple recipe that yeilds a super tasty copper red ale with a slighty fruity finish
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