Belgian Pale Ale Recipe

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Belgian Pale Ale - Homebrew DeKoninckOn a weekend trip to Washington D.C. last summer, my girlfriend and I spent a wonderful afternoon at Brasserie Beck drinking our way through their excellent selection of Belgian beers.  Should you find yourself in our Nation’s capital be sure to stop in.

The DeKoninck was her favorite and so (as frequently happens) I was requested to brew up my finest clone.  By sheer coincidence the recipe appeared in that month’s issue of BYO (Jul/Aug 2008) magazine!

Recipe Notes/Substitutions:

-The yeast called for in the original recipe is a seasonal strain – as is the one listed in this recipe.  If you can’t find it then look for the Wyeast 3522 Belgian Ardennes or WLP550 Belgian Ale, which is the one I used the first time I brewed this.

- The original recipe called for Styrian Goldings hops, but I haven’t been able to find them at the homebrew store lately.  Aurora hops are labeled as a high alpha Styrian, and I quite like them in this beer.

- This recipe also appears in my favorite home brewing book (who’s name I won’t mention because you’re probably tired of hearing about it).

- If you like Fat Tire give this recipe – and the original DeKoninck a try.


DeKoninck
Belgian Pale Ale

Type:
All Grain

 Date: 3/1/2009

Batch Size:
6.00 gal

 Brewer: Jimmy
Boil Size: 9.35 gal
Boil Time: 90 min Equipment: 6 Gal Batch – Brew Pot (10 gal) and Igloo Cooler (10 Gal)

Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 91.67 %
0.75 lb Caramunich Malt (56.0 SRM) Grain 6.25 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.08 %
28.00 gm Aurora [7.00 %] (60 min) Hops 25.8 IBU
14.00 gm Aurora [7.00 %] (0 min) Hops -
1 Pkgs Canadian/Belgian Ale (Wyeast Labs #3864) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original
Gravity:
1.051 SG

 Measured Original Gravity:
1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.00 % Actual Alcohol by Vol: 4.95 %
Bitterness: 25.8 IBU Calories: 232 cal/pint
Est Color: 8.0 SRM Color:

Color

Mash Profile
Mash Name:
Single Infusion, Medium Body, Batch Sparge		 Total Grain Weight:
12.00 lb
Sparge Water:
7.29 gal		 Grain Temperature:
72.0 F
Sparge Temperature:
168.0 F		 TunTemperature:
72.0 F
Adjust Temp for Equipment:
TRUE		 Mash PH:
5.4 PH

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.00 qt of water at 170.1 F 154.0 F

Carbonation and
Storage
Carbonation Type:
Kegged (Forced CO2)		 Volumes of CO2:
2.5
Pressure/Weight:
14.9 PSI		 Carbonation Used:
-
Keg/Bottling Temperature:
45.0 F		 Age for:
0.0 days
Storage Temperature:
34.0 F



DeKoninck
Belgian Pale Ale

Type:
Extract

 Date: 3/1/2009

Batch Size:
6.00 gal

 Brewer: Jimmy
Boil Size: 8.53 gal
Boil Time: 60 min Equipment: 6 Gal Batch – Brew Pot (10 gal) and Igloo Cooler (10 Gal)

Ingredients

Amount Item Type % or IBU
8.50 lb Pale Liquid Extract (8.0 SRM) Extract 89.47 %
0.75 lb Caramunich Malt (56.0 SRM) Grain 7.89 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.63 %
28.00 gm Aurora [7.00 %] (60 min) Hops 25.8 IBU
14.00 gm Aurora [7.00 %] (0 min) Hops -
1 Pkgs Canadian/Belgian Ale (Wyeast Labs #3864) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original
Gravity:
1.052 SG

 Measured Original Gravity:
1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.11 % Actual Alcohol by Vol: 4.95 %
Bitterness: 25.8 IBU Calories: 232 cal/pint
Est Color: 11.4 SRM Color:

Color

Steep grains as desired (30-60 minutes)

Carbonation and
Storage
Carbonation Type:
Kegged (Forced CO2)		 Volumes of CO2:
2.5
Pressure/Weight:
14.9 PSI		 Carbonation Used:
-
Keg/Bottling Temperature:
45.0 F		 Age for:
0 days
Storage Temperature:
34.0 F

Tagged as: belgian, dekoninck, pale ale, recipe

{ 1 comment… read it below or add one }

HopJuice January 28, 2010 at 11:26 am

De Koninck apparently have a very special lager-like ale yeast.

It is available right now in Wyeast private collection.. You might want to order some if you re-brew this

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