Geoff Humphrey's BrewBlog > Current > Liège 1914 [Belgian Pale Ale]

Liège 1914

Specifics

Style:

Belgian Pale Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16B

A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.

Commercial Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer’s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos.

Brew Date:

July 03, 2009

Tap Date:

September 05, 2009

Yield:

5.00 gallons

Color (SRM):

8.2

Bitterness:

26.9 IBU (Rager)

Conditioning:

Keg

Batch No:	15-2009
OG:	0.000
Target OG:	1.052
Status:	Planned

General Information

Method:	All Grain
Cost:	$0

A classic Belgian Pale Ale recipe, named after the city in Belgium that fought off the German invasion that began World War I.

Characteristics:

Aroma should be malty, toasty, and biscuity.
Fruit characters in flavor, low spiciness.
Ferment cooler - mid 60° range.
Copper color.
Low phenols.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

9.50 pounds

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

88.4% of grist

0.50 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.7% of grist

0.75 pounds

German Dark Munich Malt

Color (L):	9 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

7% of grist

10.75 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.00 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.2 gallons	5.00 gallons (final boil volume) ÷ 0.96 (cooling) + 2 gallons (boil evaporation)
Grain Amount:	10.8 pounds
Grain Absorbtion:	2.3 gallons
Total Water Needed:	10.5 gallons	7.2 gallons (runoff) + 2.3 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	3.6 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.9 gallons	10.5 gallons (total water) – 3.6 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tbsp.

PH Stabilizer @ 60 minutes

1 tsp.

Gypsum @ 60 minutes

1/8 tsp.

Super Irish Moss @ 15 minutes

Hops

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target, Progress
Example:	All English style ales, ESB, Bitter

5.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil

5 AAUs

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnanger, Lublin
Example:	Plisner, Lager, Wheat

3.1% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

1.6 AAUs

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnanger, Lublin
Example:	Plisner, Lager, Wheat

3.1% Pellets @ 15 minutes
Type: Aroma
Use: Boil

1.6 AAUs

2.00 ounces

Total Hop Weight

8.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Canadian/Belgian
Manufacturer:	Wyeast
Product ID:	3864
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	High
Temperature Range:	65–80°F
Amount:	2000 ml

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Medium Bodied Beer, Batch Sparge

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In		60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Single infusion mash Sparge Total boil time: 90 minutes Add hops according to schedule Add Irish Moss at 45 minutes Cool wort to 70-75 degrees Pitch yeast

Single infusion mash
Sparge
Total boil time: 90 minutes
Add hops according to schedule
Add Irish Moss at 45 minutes
Cool wort to 70-75 degrees
Pitch yeast

Fermentation

Primary:	7 days @ 68° F
Secondary:	10 days @ 68° F
Age:	28 days @ 50° F

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Bottle Label

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