Hi guys, I need an advice on this recipe. It should be a classic BPA, but I'm not sure about some things. First of all is this too much melanoidin malt (this is a very light version of melanoidin that I have - around 20 L)... I'd appreciate any other suggestion on this one. Thanks!
Belgian Pale Ale
16-B Belgian Pale Ale
Size: 24,0 L @ 20 °C
Efficiency: 78,0%
Attenuation: 78,0%
Calories: 172,13 kcal per 12,0 fl oz
Original Gravity: 1,052 (1,048 - 1,054)
Terminal Gravity: 1,011 (1,010 - 1,014)
Color: 22,24 (15,76 - 27,58)
Alcohol: 5,32% (4,8% - 5,5%)
Bitterness: 23,8 (20,0 - 30,0)
Ingredients:
4,5 kg (79,2%) Pilsner Malt - added during mash
0,3 kg (5,3%) Oats Flaked - added during mash
0,2 kg (3,5%) Cara 120 EBC Malt - added during mash
0,4 kg (7,0%) Biscuit Malt - added during mash
0,28 kg (4,9%) Melanoidin 40 EBC Malt - added during mash
50 g (76,9%) Czech Saaz (4,0%) - added during boil, boiled 60 m
15 g (23,1%) Czech Saaz (4,0%) - added during boil, boiled 15 m
1 ea White Labs WLP575 Belgian Style Ale Yeast Blend
Need some advice on this recipe
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seymour
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Re: Need some advice on this recipe
I don't think 4.9% is too much, that should come out nice and aromatic. Bitch Creek, one of my favorite American ESBs, supposedly use 16% Melanoidin Malt. Good call on that blend of Belgian yeasts, by the way.