How To Brew Belgian Pale Ale: True Monk Approved Belgian-Style Ale with Authentic Ingredients

Belgian Pale Ale is an easy drinking beer, somewhat fruity, and a little less aggressive in flavor than any other Belgian beer.

This style has a malt backbone that consists of flavors such as biscuity, light-toast, and honey-like or carmel. While the hop bitterness is there to balance the malt sweetness, it is not too overwhelming.

The flavorful malt profile is really what takes center stage with this style. 

Beer Styles of Belgium

When thinking about Belgian beers, the farmhouse styles of witbier, saison, and biere de garde usually come to mind.

Also, the abbey styles of dubbel and tripel are drastically different.

Lastly, the unique lambics and gueuzes fall into a category all to themselves. Belgian pale ales are left in this ambiguous state not really “fitting” into those three aforementioned Belgian types.

Light Beer Styles

Brewed as early as the mid-1700s, while many European brewers were interested in brewing light beer styles.

In order to keep up with the trends of the time, Belgian brewers created their own version. They drew inspirations from British ales using pale malts and noble hops, but the truly Belgian taste is in the yeast. 

Popularity of the Belgian Pale Ale

The Belgian pale ale became more popular after World Wars I and II.

The popularity of pale beer, the use of refrigeration, and demand for drinkable, yet low abv beers all played contributing roles in the how this style flourished at the time. 

Style Profile for Belgian Pale Ale

Appearance

Belgian pale ales are clear amber to light copper in color. It has a thick rocky head that clings to the side of the glass, but dissipates quicker than any other Belgian ale. 

Aroma

Malt aroma is toasty to biscuit-like and pronounced. Some noticeable fruit character is present, but not on the same level as other Belgian ales.

Hop aromas are low to mid range, usually floral or spicy notes that complements the peppery or spicy yeast phenols. No detection of diacetyl. 

Flavor

The flavor of a Belgian pale ale is smooth combined with low hop character and light fruit notes with spicy notes with very low phenols.

Malt profile is sweet with notes of biscuit, toast, and nut-like flavor. Very little hop character and low to medium bitterness. Finish can be medium dry to medium sweet. 

Mouthfeel

Belgian pale ales are mid-low to medium in body with medium carbonation. Alcohol level is low, with low warming qualities, if any at all. 

Tips for Brewing your own Belgian Pale Ale

Grain

The grist of a Belgian pale ale will usually start with a high quality Belgian pilsner or pale malt. The base malt can be anywhere from 100% of the grist to as low as 40%.

Specialty malts consists of a “cara” version of Vienna and Munich. These malts are processed like other crystal malts with a much sweeter flavor.

Aromatic malt and biscuit malt can also add some complexity. Adjunct sugars are sometimes used as well. 

Hops

Since the hop profile for this style is pretty mellow, a restrained, low alpha acid, herbal, and earthy hop will be perfect for this style.

German noble varieties such as Saaz, Hallertauer, East Kent Goldings, and Styrian Goldings will be a good choice. Some American hops with European ancestries such as Mt. Hood, Willamette can be used as a substitute. 

Yeast

Yeast selection is pretty important here, like most Belgian beers.

Some good yeast selections include:

• Wyeast’s Belgian Ardennes 3522
• White Labs’ Belgian Style Blend WLP575.
• SafBrew T-58 is available if dry yeast is your thing.  

Belgian Pale Ale By the Numbers

• Color Range: 8 – 14 SRM
• Original Gravity: 1.048 – 1.054 OG
• Final Gravity: 1.010 – 1.014 FG
• IBU Range: 20 – 30
• ABV Range: 4.8 – 5.5%

Belgian Pale Ale Recipe

Grain

• 70%        7 lbs       Pilsner Belgian
• 10%        1 lbs       Caravienne Malt
•   5%        8 oz        Aromatic Malt
•   5%         8 oz        Biscuit Malt
•   5%         8 oz        Caramunich 
•   5%         8 oz        Carapils

Hops

• 1 oz         Saaz – Boil – 60 min
• 1 oz         Saaz – Boil – 15 min
• 1 oz         Styrian Golding – Boil – Flameout

Yeast

1.0 pkg   Belgian Ardennes Wyeast Labs #3522

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

How is the brewing process of a Belgian Pale Ale distinct from other Belgian beer recipes?

The brewing process of a Belgian Pale Ale follows a classic approach similar to other Belgian beer recipes but with a focus on achieving a balanced hop and malt flavor.

The Belgian Pale Ale recipe utilizes Belgian pale malt and Belgian-style ale yeast, which are characteristic to Belgian beer recipes.

The choice of hops, malt, and yeast, as well as the fermentation process, are tailored to achieve the unique taste and aroma associated with Belgian Pale Ales.

The process might have slight variations compared to brewing a Belgian IPA or a Duvel beer which might have stronger hop flavors or higher alcohol content.

What are the key ingredients in the Belgian Pale Ale recipe shared in the article?

The key ingredients in the Belgian Pale Ale recipe include Belgian pale malt, hops, and Belgian-style ale yeast. The Belgian pale malt provides the foundational flavor and color for the ale, while the hops contribute to the bitterness and aroma.

The Belgian-style ale yeast is crucial for fermentation and imparts the distinctive Belgian ale characteristics.

How does the choice of yeast affect the flavor and characteristics of the Belgian Pale Ale?

The choice of yeast, particularly the Belgian-style ale yeast, is pivotal in achieving the distinct flavor, aroma, and mouthfeel of the Belgian Pale Ale.

The yeast contributes to the fruity and mildly spicy flavors that are characteristic of Belgian ales. Moreover, the Belgian pale ale yeast aids in fermentation to achieve the desired alcohol content and carbonation level for the beer.

How can one adjust the carbonation level in the Belgian Pale Ale recipe?

The carbonation level in the Belgian Pale Ale recipe can be adjusted during the bottling process by varying the amount of priming sugar used. More priming sugar will result in higher carbonation levels, while less sugar will yield lower carbonation.

The pale ale carbonation level can also be influenced by the fermentation process; ensuring complete fermentation before bottling can help achieve the desired carbonation level.

If one wants to explore other Belgian beer styles, how might the Belgian Pale Ale recipe serve as a foundation?

The Belgian Pale Ale recipe serves as an excellent foundation for exploring other Belgian beer styles due to its balanced and classic Belgian beer ingredients and brewing process.

By varying the ratio of Belgian pale malt, changing the type or quantity of hops, or experimenting with different Belgian ale yeast strains, one can venture into brewing a variety of Belgian beers such as Belgian IPAs, Dubbel, or Tripel.

The understanding of the brewing process of Belgian Pale Ale can provide a solid basis for experimenting and crafting other Belgian beer recipes.