25. Belgian Pale
This got 22/30 at the BBF comp this year.
Fermentables
Lager malt 70%
Munich 15%
Jaggery 15%
(Jaggery is palm sugar and comes in various shades, I used a pale type)
Mash temp 65° C for 90mins
Hops
36 EBU
Styrian Goldings @ 60 mins
Saaz @ 15 mins
Chuck smashed up lumps of Jaggery in at 30 mins
Fermented with White Labs WLP500.
Needs to ferment at 20° C -24° C to get the fruitiness from the yeast.
OG: 1.066
FG: 1.017
6.5% ABV
Belgian pale tasted at June BCB
Belgian pale tasted at June BCB
The Terrace Brewery - brewing on terraces since 2009