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Belgian Pale Ale 3

152 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 45 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.05 liters
Post Boil Size: 21.18 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday October 11th 2021
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Belgian Ale

by Woozy

OG: 1.058 FG: 1.014 ABV: 5.8% IBU: 26

1.050
1.010
5.3%
24.1
10.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,070 g Weyermann - Extra Pale Premium Pilsner Malt2070 g Extra Pale Premium Pilsner Malt 38 1.5 46%
900 g Weyermann - Pale Ale900 g Pale Ale 39 2.3 20%
675 g Dingemans - Munich MD675 g Munich MD 36.5 6.3 15%
180 g Weyermann - CARABELGE180 g CARABELGE 34 13.6 4%
180 g Belgian - Aromatic180 g Aromatic - (late boil kettle addition) 33 38 4%
90 g Belgian - Special B90 g Special B 34 115 2%
90 g Belgian - Wheat90 g Wheat 38 1.8 2%
315 g Candi Syrup - Belgian Candi Syrup - Amber (40L)315 g Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 7%
4,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g Styrian Goldings29 g Styrian Goldings Hops Pellet 4.7 First Wort at 100 °C 45 min 16.68 45.3%
25 g Saaz25 g Saaz Hops Pellet 4.1 Boil at 100 °C 15 min 6.78 39.1%
10 g Saaz10 g Saaz Hops Pellet 4.1 Whirlpool at 85 °C 0 min 0.64 15.6%
64 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
5 ml Lactic acid Water Agt Mash 1 hr.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 g Bitter Orange peel Flavor Boil 15 min.
4.76 g Corriander Flavor Boil 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.04 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.90 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 100 0
Volvic 24.0
Overijse 3.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Protein Rest Strike 66 °C 66 °C 5 min
Steeping 67 °C 67 °C 10 min
Steeping 68 °C 68 °C 45 min
11 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.6
Mash volume with grains 15.3
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 16.9 L) 15.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 23.1
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.1 L) 21.2
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.1 L) 20
Total: 28.1  
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2022-01-16 14:23 UTC