Belgian Style - Belgian Pale Ale
The Belgian Pale Ale is a top fermented beer. The color is gold to copper and it can have a caramel or toasted malt flavor. The style is characterized by low but noticeable hop bitterness, flavor and aroma. The Belgian Pale Ale is inspired by British pale ales, which are very sessionable.
Programmed infusion process; pH 5.3
- 60 ‘ at 63 °C
- 1’ at 78 °C; sparging at 80 °C
- boiling: 60 min;
- first hop: 5 min;
- second: 50 min;
- third: Whirlpool;
Rest of process
- Whirlpool or centrifuge
- Fermentation for 7 days at 17 - 20 °C
- Yeast collection
- Maturation or secondary fermentation for 1 week at 7 – 10 °C
- Conditioning for 1 week at 0 - 1 °C
- Remove the sediment.
- Refermentation in the bottle: 10 – 15 days at 21 – 22 °C (warm dark room)
The amount of sugar is in relation with:
- residual sugar from main fermentation
- residual CO2
- the desired CO2 content e.g. 6‐7 g / lit. CO2
The amount of hop is also related to the isomerisation yield in the brewery.
This recipe is a guideline provided by Dingemans Maltings. Some modifications may be required depending the used ingredients and the technological conditions of the brewery. Dingemans cannot be held responsible for the final beer quality.