Belgian not so Pale Ale - Beer Recipe - Brewer's Friend

Belgian not so Pale Ale

10689 calories 925.2 g 20 L
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gav
Calories: 10689 calories (Per 20L)
Carbs: 925.2 g (Per 20L)
Created: Monday May 6th 2024
1.058
1.010
6.3%
30.4
4.7
n/a
7.95
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Simpsons - Maris Otter pale5 kg Maris Otter pale 38 2.4 88%
0.20 kg Weyermann - Carapils0.2 kg Carapils 34.5 2.1 3.5%
0.38 kg Joe White - Light Munich0.38 kg Light Munich 35.9 5.25 6.7%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.8%
5.68 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g sabro20 g sabro Hops Pellet 12.5 Boil at 98 °C 60 min 30.38 14.8%
20 g Sabro20 g Sabro Hops Pellet 12.5 Whirlpool at 98 °C 15 min 14.8%
15 g Saaz15 g Saaz Hops Pellet 3.5 Whirlpool at 98 °C 0 min 11.1%
80 g Sabro80 g Sabro Hops Pellet 12.5 Dry Hop at 18 °C 3 days 59.3%
135 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Overnight Steeping 67 °C 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
0.00 / each
0.00
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
7.95 / each
7.95
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6 psi       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewing this at room temp as brewing fridge in use but is Autumn here in Perth Australia right now and household temp pretty constant around 20°C.
At Day 1 SG1058 in Coopers plastic (no airlock) plastic fermenter.
Dry hopped day 3 as krausen died down significantly and SG now 1008. This calculated to ABV of 6.56%. Overnight mash helped saccharification which then helped the attenuation in the
The verdict?
After a pint it certainly felt like 6.56%
As to taste a little yeasty and hoppy as yet although quite drinkable. A week or two more in the keg should sort that out.

View Count: 119
Brew Count: 0
Last Updated: 2024-06-01 10:13 UTC

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