Ballast Point Belgian Pale Ale Clone An All Grain recipe By Bob Brewer Style: Belgian Pale Ale Batch Size: gal Efficiency: 75%

Recipe Statistics OG: 1.068 FG: 1.012 SRM: 5 IBU: 13 ABV: 7.35% Profile: Extra Malty

Amount	Ingredient	PPG	Color	Use
8.75 lbs	Belgian Pilsner 2-Row	36	2 °L	Mash
1.5 lbs	Flaked Oats - US	36	1 °L	Mash
1 lbs	Belgian Wheat	37	2 °L	Mash
12 oz	Caramel/Crystal 10	33	10 °L	Mash
12 oz	Acidulated Malt	27	3 °L	Mash

Amount	Hop	Time	Type	Use	Alpha
1 oz	Groene Bel	30 mins	Pellet	Boil	4.9%
1 oz	Groene Bel	1 mins	Pellet	Flame Out	4.9%

Name	Lab	Strain	Attenuation
Belgian Ale Yeast	White Labs	WLP550	81.5%

Recipe Notes:

Clone of Ballast Point's Homework Series #5: Hoppy Belgian-Style Pale Ale\n\nFerment at 68 degrees F for 1 day, at 72 for the second day, and 75 for 4 more days or until complete. Add 2 oz Belma pelletized hops directly to fermenter 5 days before packaging (dry hopping).

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