Malt for Belgian Pale Ale

[The-Engineer-That-Brews]

Since I seem to be back in a brewing frame of mind, I'm wondering if it's a sign that I should try doing something a bit different (for me).
Greg Hughes' Home Brew Beer fell open at 'Belgian Pale Ale' OG 1051, 25 IBU:

• 4.6kg Belgian pale malt
• 500g Caramunich I
• Goldings + Saaz
• Wyeast 3522 Belgian Ardennes

Caramunich is no problem, but @TMM hasn't heard of 'Belgian Pale Malt'. My head says 'base malt - meh' but my heart says maybe Weyermann Abbey Malt?
New style to me, so would welcome advice please :-)

TETB

 

[Agentgonzo]

It's just pale malt. Dingemans is a Belgian maltster and so there might be ever-so-slight differences, but mostly is just base malt or possibly pilsner malt - either work.

The last one I brewed just used pale malt.

 

[Agentgonzo]

TMM do sell it.

https://www.themaltmiller.co.uk/product/dingemans-pale-ale-malt/
EBC of 9. I was wrong about it being just pale/pilsner malt

 

[The-Engineer-That-Brews]

TMM do sell it.

https://www.themaltmiller.co.uk/product/dingemans-pale-ale-malt/
EBC of 9. I was wrong about it being just pale/pilsner malt

Good shout - many thanks

 

[NormanHurst]

@The-Engineer-That-Brews how did this turn out? Thinking of brewing it in the New Year. What yeast did you use?

 

[The-Engineer-That-Brews]

@The-Engineer-That-Brews how did this turn out? Thinking of brewing it in the New Year. What yeast did you use?

Hi @NormanHurst I thought it was very nice - I'd make it again. OG 1.051, FG 1.007

In fact I took the Corny to a couple of friends' parties and they drank the lot, so it can't have been that bad

My records say that I used WY3522 (Belgian Ardennes) yeast and fermented it on the cool side. My tasting notes say "some esters going on, nice and clear after two-part finings".

Looks like I used:

• grain: 4.11 kg Belgian PA malt and 450g Caramunich I,
• vols: 13.8L mash, 18.9L sparge for 26.6L into the copper and 21.6 into the FV
• mash: 20 min at 55º, 30 min at 65º, 30 min at 66º, 10 min at 72º
• hops: Goldings 5.3% 36.3g @70, Saaz 4.0% 11.4g @10, Saaz 4.0% 36.2g @0

 

[NormanHurst]

Thanks @The-Engineer-That-Brews. Sounds good. I'll have a play around on a recipe tomorrow

 

[Agentgonzo]

Hi @NormanHurst I thought it was very nice - I'd make it again. OG 1.051, FG 1.007

In fact I took the Corny to a couple of friends' parties and they drank the lot, so it can't have been that bad

My records say that I used WY3522 (Belgian Ardennes) yeast and fermented it on the cool side. My tasting notes say "some esters going on, nice and clear after two-part finings".

Looks like I used:

• grain: 4.11 kg Belgian PA malt and 450g Caramunich I,
• vols: 13.8L mash, 18.9L sparge for 26.6L into the copper and 21.6 into the FV
• mash: 20 min at 55º, 30 min at 65º, 30 min at 66º, 10 min at 72º
• hops: Goldings 5.3% 36.3g @70, Saaz 4.0% 11.4g @10, Saaz 4.0% 36.2g @0

View attachment 79883

That's a hilariously overly sharp image for a hydrometer check!

 

[dave_77]

Brewed many a Belgian pale and I used Dingermans pale malt and their biscuit.
This is my recipe that I have brewed a few times and scored well in a couple of comps. The small amount of Maris was just because I had run out of Dingermans so need some extra base.
https://share.brewfather.app/qGWvtB0KKTGdhV

 

[NormanHurst]

Brewed many a Belgian pale and I used Dingermans pale malt and their biscuit.
This is my recipe that I have brewed a few times and scored well in a couple of comps. The small amount of Maris was just because I had run out of Dingermans so need some extra base.
https://share.brewfather.app/qGWvtB0KKTGdhV

Thanks @dave_77 - more excellent inspiration