Deknockoff Pale Ale
Belgian pale ales are a staple of the northern segments of the country. In Antwerp, if you're not drinking a pils, you're drinking the local brew, De Konick, a biscuity pale ale with just a hint of fruitiness and spice.
Style: Belgian Pale Ale
Brew Type: All Grain
For 5.5 gallons at 1.051, 13 SRM, 26 IBUs, 4.9 percent ABV
75-minute boil
Directions
Follow the Multistep Brew Process.
TIP
Both the Wyeast Schelde yeast and White Labs Antwerp yeast are special release strains only available intermittently. If your local doesn't have them, ask if they can special order them or wait for the next release. They really are worth it.
4.00 pounds Belgian Pale Ale Malt
4.00 pounds Belgian Pilsner Malt
1.25 pounds Vienna Malt
0.50 pound Munich Malt
0.50 pound Special B Malt
5.25 pounds Pale Liquid Malt Extract (LME) (Maris Otter Preferable)
1.15 ounces Czech Saaz (3.4 percent AA) Pellet for 60 minutes
1.15 ounces Czech Saaz (3.4 percent AA) Pellet for 30 minutes
1.00 ounce Czech Saaz (3.4 percent AA) Pellet for 5 minutes
1 tablet Whirlfloc
Wyeast 3655 Schelde/Wyeast 1214 Belgian Ale/WLP515 Antwerp Ale Yeast/WLP550 Belgian Ale Yeast
Intermediate Rest 129°F 20 minutes
Saccharification Rest 150°F 40 minutes
