Patersbier (All Grain)

Added By: peterj
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 2.8 gallons (fermentor volume)
Boil Size: 3.5 gallons
Efficiency: 83% (brew house)
Source: Peter

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Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.25%

IBU (tinseth):

19.45

SRM (morey):

2.88

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Belgian - Pilsner	37	1.6	88.9%
0.5 lb	American - Carapils (Dextrine Malt)	33	1.8	11.1%
4.5 lb	Total

Hops

Amount	Variety	Time	AA	IBU	Type	Use
0.75 oz	Saaz	70 min	3		Pellet	Boil
0.25 oz	Saaz	10 min	3		Pellet	Boil

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Mash Steps

Amount	Description	Type	Temp	Time
10 qt	Strike temp 155	Temperature	149 F	70 min
5 qt	Mashout	Infusion	168 F	20 min

Other Ingredients

Amount	Name	Time	Type	Use
2 tsp	Yeast Nutrient	15 min	Other	Boil
0.25 oz	Irish Moss	15 min	Fining	Boil

Yeast

White Labs - Abbey Ale Yeast WLP530

Attenuation (custom):	82%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No

Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: 3.25 oz

Notes

Primary 1 week in mid to high 60's
Secondary 2 weeks @~70F
Carbed to 3.3 and bottle conditioned 3-4 weeks

Very pale straw color. Nose has wonderful Belgian esters and phenols with a hint of malt. Taste is very good with slightly subdued esters and earthy phenols. Ferment at higher temperature if more fruity esters are desired. Carbonation is high and pretty much perfect. Overall a delicious, easy drinking beer.

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View Count: 535
Brew Count: 1
Last Updated: 2012-05-12 00:00 UTC

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Patersbier (All Grain)