Belgian Pale Dingemans Oz

Article number: 508

Chateau Pale Ale malt is a Belgian base malt. It imparts a rich malt flavor and golden hues to wort. It is deeper in color and better modified than Chateau Pilsner malt. It has higher protein content and diastatic power than most English pale ale malts. The enzymatic activity is sufficient to supplement large proportions of non-enzymatic specialty malts. Chateau Pale Ale malt is well suited for use in pale ales and most English beer styles. It performs especially well with strong yeasts to produce amber and bitter beers.


Lovibond: 4 - 5

Usage Rate: 100%

Moisture: 4.5% Max

Extract: 80%


Application Tip:

For a Belgo-American Pale ale, specify a malt bill with 82.8% Belgian Pale, 10.3% German Dark Munich, 3.4% Caramel 20L and 3.4% Canadian Honey Malt. Hop the beer with Nugget as the single bittering addition and flavor and aroma additions of Centennial Citra and Simcoe. Ferment with Wyeast 3711 French Saison for a rich estery and hoppy character or Wyeast 1388 Belgian Strong for a cleaner flavor and aroma, allowing the hops to really pop out of the malt.

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