Gordon Strong's Belgian Pale ale - Beer Recipe - Brewer's Friend

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Gordon Strong's Belgian Pale ale

141 calories 10.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created: Thursday February 4th 2021
1.047
1.006
5.4%
21.6
19.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.40 kg Bestmalz - BEST Pilsen5.4 kg BEST Pilsen 37 3.57 60.9%
2.20 kg Bestmalz - BEST Vienna2.2 kg BEST Vienna 37 8.64 24.8%
0.45 kg Bestmalz - BEST Caramel Aromatic0.45 kg BEST Caramel Aromatic 34.5 49.21 5.1%
0.45 kg Bestmalz - BEST Caramel Munich III0.45 kg BEST Caramel Munich III 34.5 166.62 5.1%
0.34 kg Bestmalz - BEST Biscuit0.34 kg BEST Biscuit 35 51.87 3.8%
22 g Belgian - De-Bittered Black22 g De-Bittered Black 34 1508.91 0.2%
8.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 17.69 50%
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 3.21 25%
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 2 min 0.75 25%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash --
5 g Gypsum (Calcium Sulfate) Water Agt Mash --
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.88 bar       Temp: 5 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. each calcium chloride and calcium sulfate to the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.59 L Strike 71 °C 66 °C 60 min
33.08 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.35 L. Suggest reducing initial water volume to 45.4 L and adding 3.95 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 26.6
Mash volume with grains 32.4
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 32.5 L) 33.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.4 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 59.8  
Equipment Profile Used: System Default
 
Notes

https://byo.com/recipe/gordon-strongs-belgian-pale-ale/

Step by Step

Mash the Pilsner, Vienna, and aromatic malts at 151 °F (66 °C) for 60 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The longer boil will help drive off the precursor compounds of dimethyl sulfide (DMS), found in Pilsner malt. You can add a kettle fining agent if you so desire.

After the boil is complete, chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until terminal gravity is reached. Allow the yeast to free rise in temperature to promote full attenuation, but don’t let the temperature get above 77 °F (25 °C).

Rack the beer, prime, and bottle condition, or keg and carbonate.

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  • Last Updated: 2021-02-13 11:11 UTC