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  • Antwerp Pale Ale


    Hopped-up Pale Ale fermented with an exceptionally clean Belgian yeast strain.


    Type: Ale

    Style: Pale Ale

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    1 lb Goldpils® Vienna Malt Base
    0.75 lb Caramel Malt 40L Caramel, Crystal
    0.5 lb Sugar
    0.25 oz Tomahawk (15.0% AA hop) 60 min boil
    0.25 oz Tomahawk (15.0% AA hop) 15 min boil
    0.5 oz Saaz (4.0% AA hop) 15 min boil
    0.25 oz Tomahawk (15.0% AA hop) 1 min boil
    1 oz Saaz (4.0% AA hop) 1 min boil
    0.5 oz Saaz (4.0% AA hop) Dry hop
    1 oz Amarillo (10% AA hop) Dry hop
    1 vial White Labs WLP515 Antwerp Ale Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Steep grain at 148-154ºF for 45 min
    2. Remove grains and bring water to boil
    3. Remove from heat and add first hop addition
    4. Boil 45 minutes
    5. Add second hop addition, extract, and sugar
    6. Boil 14 minutes
    7. Add third hop addition
    8. Boil 1 minute
    9. Cool to 68ºF, oxygenate wort
    10. Pitch 1 vial WLP515 Antwerp Ale Yeast

    Primary Fermentation: 2 weeks at 68ºF

    Secondary Fermentation: 4 weeks (preferably at 36ºF)

    Fermentation Notes: Dry Hop: 1 week prior to bottling. Bottle condition with cane sugar or force carbonate

    Original Gravity: 1.058

    Final Gravity: 1.013

    Alcohol by Weight: 4.6%

    Alcohol by Volume: 5.8%

    IBU: 22

    Color: 8

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