Yield: 10 gallons
Color (SRM/EBC):
Bitterness (Calc): 33.1 IBU
BU/GU: 0.59
Calories: 183 (12 ounces)
ABV: 6.1%
ABW: 4.8%
OG: 1.056
OG (Plato): 13.81° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.59° P
App. Atten.: 81.5%
Real Atten.: 66.7%
General Information
Method: All Grain
Source: Geoff Humphrey
Scale Recipe
Enter desired final yield (volume):
Malts and Grains
12.50 pounds 64% of grist
4.50 pounds 23% of grist
0.64 pounds 3.3% of grist
0.99 pounds 5.1% of grist
0.86 pounds 4.4% of grist
0.04 pounds 0.2% of grist
19.53 pounds 100% of grist
2.00 ounces 6.5% Leaf @ 60 minutes
Type: Bittering
Use: Boil
13 AAUs
1.50 ounces 6.5% Leaf @ 15 minutes
Type: Flavor
Use: Boil
9.8 AAUs
1.50 ounces 6.5% Leaf @ 5 minutes
Type: Aroma
Use: Boil
9.8 AAUs
5.00 ounces Total Hop Weight 32.5 AAUs
White Labs Antwerp Ale — Liquid — 528.3
Primary: 14 days @ 68° F
Age: 28 days @ 50° F
<p>Trying out a new hop, Delta, with this brew. Seemed like a good fit with the Belgian Pale Ale style - spicy with a slight citrus notes that will play well with the sweetness of the specialty malts and the toastiness of the Vienna.</p><p>The Antwerp Ale yeast is reportedly the DeKoninck strain that is described by White Labs as:</p><p style="padding-left: 30px;"><em>Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.</em></p><p>With that in mind, I’m making this beer intentionally hop-forward with a higher than normal bittering charge and elevated flavor and aroma additions.</p>