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Belgian Bells

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday May 28th 2021
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1.060
1.015
6.0%
26.8
11.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Belgian - Pilsner6.25 lb Pilsner 37 1.6 47.2%
6.25 lb Briess - Bonlander Munich Malt 10L6.25 lb Bonlander Munich Malt 10L 35.9 10 47.2%
0.25 lb Weyermann - Caramunich Type 20.25 lb Caramunich Type 2 34 45 1.9%
0.25 lb Briess - Caramel Malt - 80L0.25 lb Caramel Malt - 80L 35 80 1.9%
0.25 lb Briess - Victory Malt0.25 lb Victory Malt 34.5 28 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.3 Boil 30 min 10.93 34.8%
1.75 oz Tettnanger1.75 oz Tettnanger Hops Pellet 3.5 Boil 30 min 15.58 60.9%
0.13 oz Tettnanger0.125 oz Tettnanger Hops Pellet 3.5 Whirlpool 0 min 0.27 4.3%
2.87 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.43 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.11 g Gypsum Water Agt Mash 1 hr.
1.03 g Salt Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 335 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Stoney Oaks Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 11 11 35 53 50
Target Beersmith Amber dry, but a little short on chlorides.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal 1.5 gal SO + 8.5 gal distilled Infusion 152 °F 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 6.4 g | 25.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0 -0  
Estimated amount in fermentor 6 24  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

120 F Dough-in, Combined Mash/Sparge @ 152 F for 75 min, mash-out at 170 F - 100% power.
Ferment at 67 F until fermentation complete. Raise at 2 F per day to 72 F for diacetyl rest.

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  • Last Updated: 2021-05-28 13:56 UTC