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Bruges Cruise

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday September 29th 2025
1.050
1.010
5.2%
27.6
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Avangard - Pilsner7 lb Pilsner 37.3 1.7 66.7%
3 lb Avangard - Light Munich3 lb Light Munich 37 8 28.6%
4 oz Dingemans - Aromatic Malt4 oz Aromatic Malt 36.3 19 2.4%
4 oz Weyermann - Caramunich Type 24 oz Caramunich Type 2 34 45 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Barbe Rouge1 oz Barbe Rouge Hops Pellet 8.5 Boil 30 min 19.81 25%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 8.5 Boil 10 min 7.75 25%
2 oz Barbe Rouge2 oz Barbe Rouge Hops Pellet 8.5 Boil 0 min 50%
4 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Charleston SC Water System, USA, March 2025
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
150 °F 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.71 g | 34.9 qt) 9.06 36.3  
Mash volume with grains (equipment estimates 9.55 g | 38.2 qt) 9.9 39.6  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Hoppy Belgian Pale Ale using Barbe Rouge. Fermenting steadily at 68F.

Add 6g of Gypsum to Mash Water
Add 2g of Calcium Chloride to Mash Water

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  • Last Updated: 2025-10-01 20:59 UTC