Belgian Pale Ale Project – A Homebrew Recipe

Part of what I want to do for this comprehensive guide is to come up with an interesting Belgian Pale Ale recipe.  I have had enough of these beers over the past few weeks to know what I like, and hope to be able to design a recipe that plays to all my preferences. 

I noted in my “Concurrent Analysis” some of the elements I enjoy in a good Belgian Pale Ale.  These include an interesting complexity in both the nose and flavor, and a yeast-derived fresh apple character.  I also commented on a few things I would like to see more of.  The BJCP guidelines note that the style could include a both a “toasty, biscuity, nutty malt flavor” and an “orange- or pear-like fruitiness”, but I have found most of my commercial examples lacking in these areas. 

I assembled a grain bill that I hoped would give me that “toasty, biscuity, nutty malt flavor” I’m looking for.  Instead of going with straight Belgian Pilsner in my base, I swapped out two pounds for Maris Otter.  I’m estimating that this will give me both the Pilsner character I like, and the “biscuity, nutty” flavor I’m looking for.  The Munich is for more malty flavors, and Caramunich is for that plus color and body.  I probably could have gone with more Munich, but I wanted to keep my original gravity down as low as possible.  I’m a huge fan of session beers, and I want this to be one of them.

For the hops I had two objectives; use at least two different varieties to add layers of flavor, and make sure neither of them is Saaz (I have a hard time with the flavor of Saaz).  I ended up with Styrian Bobek for the bittering addition, and both Fuggles and Styrian Bobek for the aroma.  I went with Fuggles because of the woody and floral aroma, and Styrian Bobek because it sounds like a Lord of the Rings character.  Both are referenced in the BJCP style guidelines as acceptable for the style, so I should be relatively on target (Styrian Bobek is substitute for Styrian Goldings).  I intentionally overshot the IBU range by about ten points because I enjoy a little bitterness in these beers, and I’d like the hop character to last for a couple months.

I’ve seen several Belgian Pale Ale recipes that include sugar or honey additions, which to me seems out of character.  Save the extra sugar for the Blonds.  But what I am going to add is a little bit of freshly grated orange zest to push the orange-like character I’d like to see more of.

So anyway, here is my Belgian Pale Ale recipe.  I’ll report the results once it’s in my pint glass…

human.analog

Ingredients

7 lbs. Belgian Pilsner Malt
2 lbs. Maris Otter Pale Malt
1 lb. Caramunich Malt
4 oz. Munich Malt
1 oz. Fuggles (60 minute)
2 oz. Styrian Bobek (30 minute)
1 oz. Fuggles (15 minute)
2.3 oz. Fresh Orange Zest (10 minute)
WLP550 Belgian Ale Yeast

Specifications

OG:  1.045
IBU:  39
SRM:  9

Directions

Mash at 153°F for 60 minutes.  Batch sparge with balance of required water.  Boil for 90 minutes and pitch at 72°F.  Ferment in primary for two weeks, holding temperatures in the mid- to upper-60°F’s, add geletin and store it cold for one more week.  Remove from fallen debris, carbonate, and serve.

-Matt