I threw together a brew day at the behest of the wife this past weekend as she was going to be busy with other stuff. Not a problem! I just moved up my plans to brew a Belgian pale ale by a few weeks (named after a popular Belgian sheep dog, the Malinois). This will be one of the two beers I’m going to choose from to compete in my homebrew club’s summer competition (the other being the California Common I brewed last month).
In my recipe research, I bought a bomber of Belgian Pale Ale produced by local brewery Flat Earth and sent them an email to see if they’d be open to sharing the recipe. No response! 🙂 That’s ok, I get it. Just thought I’d try. I took another avenue and listened to a podcast by Jamil Zainasheff from 2006 where he walks through his own BPA recipe (listen here). Mine is largely based off of his. Given that the caramunich I could get was only 57*L instead of 75*L like Jamil suggested. To help compensate, I used 0.5 lbs of it instead of .75 lbs and then changed the normal 8*L munich he suggested for dark 15.5*L munich malt and then added 6 oz. of 1.8*L carafoam so I could make sure this brew has a nice sustainable head. Also, I threw in a tbsp of bitter orange in at the end of the boil to see if I could help bring out that flavor in this BPA.
Other than that, this brew day was pretty much by-the-book. 151*-149* 75 min. mash, 90 min. boil to eliminate DMS from the pilsner malt and I’m using the WLP-510 Bastogne yeast I collected and washed from the sour beer’s primary ferment. It’s rockin’ and rollin’ as I type this! Here’s the recipe: (more…)