Guava Belgian Pale Ale

IMG_20160330_192621Tonight we’re brewing our third batch of this beer, a favorite recipe created and led by Cesar.

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons

STATS:
Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.25%

STEEPING GRAINS:
10 oz – Carapils
10 oz – Honey Malt

FERMENTABLES:
4 lb – Dry Malt Extract – Pilsen Light
1 lb – Dry Malt Extract – Wheat Breiss

HOPS:
1 oz – Belma Pellets
1 oz – Citra Pellets

OTHER INGREDIENTS:
1 oz – Bitter Orange Peel (dried)
1.5 g – Paradise Seeds
1 lb – Peeled Fresh Guava, in 1″ chunks
1 tsp – Irish Moss
2 lb – Frozen Guava Pulp (for secondary)

YEAST:
White Labs – Monastery Ale Yeast #WLP500

DIRECTIONS:

1. Steep grains @ 155-160 for 30 minutes in 3 gallons of water
2. Remove grains and add DME
3. Bring to boil and set timer for 60 minutes
4. With 15 minutes left, add irish moss and wort chiller
5. At 10 min, add fresh guava
6. At 7 min, add belma and citra hops
7. At 5 min, add seeds of paradise and orange peel
8. At 0 min, remove from heat and transfer wort to primary fermenter
9. Top up with water to 5 gallons.
10. Cool to pitching temp and add yeast
11. Ferment in primary for 7-14 days
12. Rack to secondary fermenter and add guava pulp
13. After 7-14 days, prime and bottle
14. Bottle condition 2-3 weeks and enjoy!

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