Gigapants Brewing BrewBlog > Recipes > Antwerp Afternoon [Belgian Pale Ale]

Recipe: Antwerp Afternoon

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.

Contributor:

Stephen Gilbert

Yield:

6 gallons

Color (SRM/EBC):

8.1/16

Bitterness (Calc):

24.3 IBU

BU/GU:

2.43

Calories:

33 (12 ounces)

ABV:

0.7%

ABW:

0.5%

OG:	1.010
OG (Plato):	2.56° P
FG:	1.005
FG (Plato):	1.28° P
Real Extract:	1.52° P
App. Atten.:	49.8%
Real Atten.:	40.8%

General Information

Method:	All Grain
Source:	Stephen Gilbert

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.20 pounds

Pilsner (2 Row) Bel

91.8% of grist

0.75 pounds

Caramunich Malt

6.1% of grist

0.25 pounds

Biscuit Malt

2% of grist

12.20 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12.2 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	11.3 gallons	7.8 gallons (runoff) + 2.6 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.3 gallons	11.3 gallons (total water) – 4.1 gallons (mash water)

)

100% of grist

Non-Fermentables

1.2

Whirlfloc Tablet @ 15 minutes (Clarity)

Hops

1.30 ounces	Goldings, East Kent 5.00% Pellet @ 60 minutes Type: Aroma Use: Boil	6.5 AAUs
0.30 ounces	Goldings, East Kent 5.00% Pellet @ 0 minutes Type: Aroma Use: Boil	1.5 AAUs
1.60 ounces	Total Hop Weight	8 AAUs

Yeast

White Labs Antwerp Ale Yeast — Liquid — 0.3

White Labs Antwerp Ale Yeast — Liquid — 0.3

Fermentation

Primary:	14 days @ 68° F
Secondary:	0 days @ 68° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

All Club Recipes
Antwerp Afternoon
Bum’s Rush Brown
Collaboration Stout
Elf’s APA
Old Dark Bear
Scaramouche
Snatch the Pebble Pilsener