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Belgian Brown Ale

171 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Frank
Calories: 171 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Thursday July 1st 2021
1.057
1.005
6.8%
23.8
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 51.1%
0.55 kg Canada Malting - WHITE WHEAT MALT0.55 kg WHITE WHEAT MALT 38.1 3.5 11.2%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 23 6.1%
0.24 kg DE - CaraFoam0.24 kg CaraFoam 37 1.8 4.9%
0.15 kg Special B0.15 kg Special B 34 115 3.1%
0.50 kg United Kingdom - Brown0.5 kg United Kingdom - Brown 32 65 10.2%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 10.2%
0.15 kg United Kingdom - Oat Malt0.15 kg Oat Malt 28 2 3.1%
4.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Hersbrucker35 g Hallertau Hersbrucker Hops Leaf/Whole 4.5 Boil 60 min 18.23 53.8%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Leaf/Whole 4.5 Boil 15 min 3.88 23.1%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4.5 Boil 5 min 1.71 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g coriandre en graines Spice Boil 15 min.
2 tsp Gypsum Water Agt Mash 0 min.
0.10 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Strike 70 °C 67 °C 60 min
12 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 11.4
Mash volume with grains 14.3
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 19.6 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 28  
Equipment Profile Used: System Default
"Belgian Brown Ale" Belgian Pale Ale beer recipe by Frank. All Grain, ABV 6.77%, IBU 23.83, SRM 14.94, Fermentables: ( Maris Otter Pale, WHITE WHEAT MALT, Biscuit, CaraFoam, Special B, United Kingdom - Brown, Corn Sugar - Dextrose, Oat Malt) Hops: (Hallertau Hersbrucker) Other: (coriandre en graines, Gypsum, Calcium Chloride (anhydrous), Whirlfloc)
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  • Last Updated: 2025-12-15 01:57 UTC