B.p.a. Recipe
citrus, banana, coriander, honey - an american style belgian ale
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Ingredients
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Ingredients
Method
Directions
- 1
Mash the Grains
In a large pot, heat 6 cups of water to about 160°F (70°C). Add the pale malt and stir well. Maintain the temperature between 150°F (65°C) and 160°F (70°C) for 60 minutes.
- 2
Sparge the Grains
After mashing, sparge the grains with hot water (about 170°F or 77°C) to extract the sugars. Collect the liquid (wort) in a separate pot.
- 3
Boil the Wort
Bring the collected wort to a boil. Once boiling, add the hops and boil for 60 minutes. Add the citrus zest and coriander seeds during the last 10 minutes of the boil.
- 4
Cool the Wort
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Add the mashed banana and honey, then pitch the yeast. Seal the vessel and allow it to ferment at a stable temperature (around 68°F to 72°F or 20°C to 22°C) for 1-2 weeks.
- 6
Bottling
Once fermentation is complete, bottle the beer with priming sugar for carbonation. Let it carbonate in the bottles for 1-2 weeks at room temperature.
- 7
Chill and Serve
After carbonation, chill the bottles in the refrigerator. Pour into a glass and enjoy your b.p.a. American style Belgian ale!