Yellow Diamond Belgian Pale Ale


Recipe by: Randy Mosher / Taft Canyon Brewers

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Belgian Pale Ale in the primary

Specialty Grains:
4 lbs Belgium Pale Ale
3 lb Belgium Munich
1 lb Aromatic Malt
6 oz Caramunich Malt
1 lb 8 oz Turbinado Sugar

Hops:
0.65 oz Northern Brewer – 9.4% AA – Pellets (90 minutes)
0.44 oz Saaz – 3.2% AA – Pellets (90 minutes)
0.65 oz Saaz – 3.2% AA – Pellets (15 minutes)
Other:
0.5 tab Whirlfloc (5 minutes)
1 oz Dried Sour Orange Zest
0.5 oz Coriander Seed

Yeast:
Belgian Ale (White Labs #WLP550)
1.5 liter starter

Fermentation Temperature: 64 F

Original Gravity: 1.050
Potential ABV: 6.8%
Final Gravity: 1.010
Final ABV: 5.5%
Bitterness: 30 IBU

Mash Steps:
60 minutes at 152 degrees (12 quarts)
Mashout at 209 degrees (7 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
Brew History:I found this recipe in Mosher’s ‘Radical Brewing’ and figured I had to give it a try. Due to work travel, I was not able to rack this beer like we usually do, so it spent two weeks in the primary. Even after two weeks, there was still a far bit of yeast (kraeusen) at the top. I am figuring the yeast stalled, and might have started again…Not sure. Anyway, the gravity was down to about 1.010, so I figured I would bottle anyway and see what happens. Time will tell…one month bottle conditioning to be exact.

Brewed: April 29, 2013
Bottled: May 11, 2013

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Belgian Pale Ale Final Gravity – Ready to bottle

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