This will be my first foray into the Belgian pale ale style. Took this recipe from Randy Mosher’s Radical Brewing. I highly recommend this book to anyone who loves beer and brewing. I’ve never used spices in a beer of this structure. I’ve made saison and wits with coriander and orange but a pale ale should be interesting especially since this beer looks to be pretty malty flavored but also dry from the sugar. He recommends zesting a couple of oranges instead of using the dried peel you get at homebrew shops because they have the pith which is bitter. Makes sense plus how insanely aromatic is fresh zest?

Belgian Pale Ale
5 gallons all grain

1.055 SG
1.012 FG
ABV 5.7%

Grain
4lb Belgian Pale Ale Malt
3lb Belgian Munich Malt
1lb Aromatic Malt
6.0oz Caramunich Belgian
1.5lb sugar

Hops
1oz northern brewer 90min
.67oz(19g) Saaz 90 min
1oz Saaz 15 min

Spices
2 oranges zested
.5 oz coriander
2g grains of paradise

Schedule
90 minutes
1oz Northern Brewer
.67 oz (19g) Saaz
15 minutes
1oz Saaz
Flame out
Orange Peel
Coriander
Grains of Paradise

Yeast
Belgain Pale ale yeast or White Labs Abbey Ale

Mash and Sparge
Mash In Add 12.57 qt of water at 163.9 F let stabilize 152.0 F for 60 min
Batch sparge with 2 steps (1.10gal, 3.23gal) of 168.0 F water