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Britain's Envy

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 30 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.35 gallons
Post Boil Size: 4.99 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
URL: https://torontobrewing.ca/pages/brewslam-2025-results
Created: Wednesday August 20th 2025
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Rahr - Pale Ale7.5 lb Pale Ale 36.34 3.5 75.7%
1 lb Canada Malting - MUNICH MALT1 lb MUNICH MALT 37.3 10.5 10.1%
0.60 lb Weyermann - Caramunich Type 10.6 lb Caramunich Type 1 33.5 35 6.1%
0.50 lb Bestmalz - BEST Vienna0.5 lb BEST Vienna 37 3.8 5%
5 oz Aromatic Malt5 oz Aromatic Malt 35 20 3.2%
9.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Charles Faram - Spalter Select1 oz Spalter Select Hops Pellet 3.9 Boil 30 min 12.21 33.3%
1 oz Charles Faram - Spalter Select1 oz Spalter Select Hops Pellet 3.9 Boil 15 min 7.89 33.3%
1 oz Yakima Valley Hops - GR Tettnanger1 oz GR Tettnanger Hops Pellet 2.3 Boil 15 min 4.65 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
3.74 ml Lactic acid Water Agt Mash 1 hr.
2 g Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Escarpment Labs - Ardennes Belgian Ale
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 76 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.22 psi       Temp: 32.01 °F       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.99 gal Strike 160 °F 153 °F 60 min
2 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.21 16.9  
Mash volume with grains 5.01 20  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.66 g | 22.7 qt) 5.35 21.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 4.8 g | 19.2 qt) 4.99 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.99 g | 20 qt) 4.8 19.2  
Total: 6.84 27.4
Equipment Profile Used: System Default
 
Notes

GTABrews Brewslam 2025 Belgian and French Ale (24B) 2nd place.

Some notes on the recipe:

  • This is for a 4.8gallon batch (I ferment all beers in kegs). You can bottle carbonate these using honey or just burst carb with co2 which is what I do.

  • You can replace aromatic malt with Special B if you want it to have a bit more pronounced caramel/raisin taste.

  • Single infusion mash at 153F (67C) with a mash thickness of 1.7 qt/lb. Aim for 5.4-5.6 mash PH.

  • It's not a hoppy beer by any means so you can really use a wide variety of noble/continental hops. You should be between 20-30IBU.

  • You might not want to use a saison yeast as the beer will become too dry (unless thats your thang!).

  • You can easily open ferment this which is what I do with most of my beers.

  • Ferment low for the first few days to avoid it from developing too much phenolic/ester character, before ramping up temperature by 2-3F (1-2C) per day.

  • Best enjoyed fresh.


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  • Last Updated: 2026-01-14 01:05 UTC