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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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Overnight Steeping 67 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.6 L) 40.6
Mash volume with grains (equipment estimates 39.3 L) 44.3
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 23
Total: 40.6  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2024-06-01 10:13 UTC