Modeled after the famous pale ale brewed in the East Flanders region of Belgium, Elixir of Antwerp will alleviate your craving for a delicious Belgian-style ale without the high alcohol content of some styles. Grainy, slightly sweet Pils malt, rich caramel, and prominent biscuit flavors coalesce with spicy, floral hop character and is bolstered by a unique Belgian yeast strain to create a cure-all of a beer that will surely satisfy.
- Style: Belgian Pale Ale
- Fermentation Range: 67-70° F
- Original Gravity: 1.050
- SRM: 9
- IBU: 25
- ABV: 5.0%
- Aroma: Firm malt aroma with undertones of sweet caramel and biscuit. Low to moderate spicy and floral hop notes with prominent yeast-driven esters and low phenols.
- Appearance: Vivid amber color topped with a slightly off-white dense foam head.
- Flavor: Bready malt base with nuances of sweet caramel and toasty biscuits. Moderate bitterness with a soft floral hop flavor. Moderate yeast-derived esters with low phenolics. No sweet alcohol notes.
- Mouthfeel: Medium body with a smooth character, no alcohol warming. Medium carbonation with a pleasant finish.
Looking for the Extract Version?
B11793 - Unmilled
|Total Time to Make||6 weeks|
|Beer Style||Belgian Ale, Belgian Pale Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Notes from Brad, Northern Brewer Head Brewer:
"What is otherwise a fairly straightforward pale ale recipe gains a big flavor twist from a unique Belgian yeast strain. Thought to originate from a brewery in Antwerp, Belgium famous for their benchmark Belgian Pale Ale, this yeast strain brings complex but gentle esters and just a hint of phenolic character. These traits make it easily identifiable as a Belgian yeast strain, just on a more subtle level. To capture all the glory of this yeast strain, I highly recommend opting for the Omega Belgian Ale DK yeast. While you will still get good results with the dry yeast option, the flavor profile of this recipe is really driven by the specific liquid yeast strain. Try to keep the temperature pretty tightly regulated with this yeast, as it produces its classic flavors in a pretty narrow temperature range of 67 to 70 degrees Fahrenheit. Don't worry if you are a few degrees off, it will still produce a fantastic beer.
As far as the grain bill and hop additions go, it is a pretty typical looking pale ale, but with European influences. Belgian pilsner malt lends a great grainy and slightly sweet and bready character, while the Caramunich II and dash of Biscuit malt create layers of flavor from deep caramel and slight raisin to, well, um, biscuit. Utilizing noble hops in this recipe really helps to round out the classic flavor profile with notes of earthy spiciness and subtle floral tones. Perhaps the flameout addition is a little large and possibly a bit out of style, but the floral and spicy flavors it creates complement the yeast character fantastically. The flavor of Antwerp is at your fingertips!"