Ingredients with Measurements:
- 8 lbs. Belgian Pilsner Malt
- 1 lb. Munich Malt
- 1 lb. Vienna Malt
- 1 lb. Wheat Malt
- 1 lb. Aromatic Malt
- 1 oz. Styrian Goldings hops (60 minutes)
- 1 oz. Saaz hops (15 minutes)
- 1 oz. Saaz hops (5 minutes)
- 1 package Belgian Ale yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Boiling pot
- Fermentation vessel
- Airlock
- Thermometer
- Hydrometer
- Grain mill (optional)
Step-by-step instructions:
1. Heat 5 gallons of water in a large pot to 165°F.
2. Crush the grains using a grain mill or have them crushed at the store.
3. Add the crushed grains to the mash tun and slowly pour in the hot water while stirring.
4. Mash the grains for 60 minutes at 152°F.
5. After 60 minutes, sparge the grains with 170°F water to extract as much sugar as possible.
6. Bring the wort to a boil and add the Styrian Goldings hops.
7. Boil for 45 minutes and then add the Saaz hops.
8. Boil for another 10 minutes and then add the final Saaz hops.
9. Boil for another 5 minutes and then turn off the heat.
10. Cool the wort to 68°F and transfer it to a fermentation vessel.
11. Add the Belgian Ale yeast and attach an airlock.
12. Ferment for 1-2 weeks at 68°F.
13. After fermentation is complete, transfer the beer to a bottling bucket and add priming sugar.
14. Bottle the beer and let it carbonate for 2-3 weeks.
15. Chill the beer and enjoy!
- Time:
Preparation time: 2 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 68°F
Serving size:
- Makes approximately 5 gallons of beer
Nutritional information:
- Calories: 150 per 12 oz. serving
- Carbohydrates: 15g per 12 oz. serving
- Alcohol content: 6% ABV
Substitutions for ingredients:
- Belgian Pilsner Malt can be substituted with American 2-Row Malt
- Styrian Goldings hops can be substituted with any noble hop variety
- Saaz hops can be substituted with any other low alpha acid hop variety
- Belgian Ale yeast can be substituted with any Belgian yeast strain
Variations:
- Add orange peel or coriander during the last 5 minutes of the boil for a Belgian Witbier twist
- Use a different yeast strain for a different flavor profile
Tips and tricks:
- Make sure to sparge the grains with 170°F water to extract as much sugar as possible
- Use a hydrometer to measure the specific gravity before and after fermentation to calculate the alcohol content
- Store the beer in a cool, dark place to prevent skunking
Storage instructions:
- Store the beer in a cool, dark place for up to 6 months
Reheating instructions:
- Bruz Belgian-Style Pale Ale should not be reheated
Presentation ideas:
- Serve in a Belgian-style tulip glass
- Garnish with a slice of orange or lemon
Garnishes:
- Orange or lemon slice
Pairings:
- Grilled meats
- Spicy dishes
- Strong cheeses
Suggested side dishes:
- French fries
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the beer is too sweet, let it ferment for a few more days
- If the beer is too bitter, reduce the amount of hops used in the boil
Food safety advice:
- Make sure all equipment is sanitized before use to prevent contamination
Food history:
- Belgian-style beers are known for their unique yeast strains and complex flavor profiles
Flavor profiles:
- Bruz Belgian-Style Pale Ale has a light, crisp body with notes of citrus and spice from the hops and yeast
Serving suggestions:
- Serve chilled in a Belgian-style tulip glass
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Region: Belgian