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Belgian?

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday July 26th 2026
1.053
1.013
5.2%
16.5
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb Prairie Malt - Two-Row Pale8.25 lb Two-Row Pale 39.1 2 71.7%
1 lb Canadian - Pale Wheat1 lb Pale Wheat 36 2 8.7%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.7%
1.25 lb Honey1.25 lb Honey 35 2 10.9%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g target11 g target Hops Pellet 10 Boil 75 min 13.74 28.2%
28 g Bramling Cross28 g Bramling Cross Hops Pellet 4.5 Whirlpool 15 min 2.77 71.8%
39 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.98 g | 35.9 qt) 8.93 35.7  
Mash volume with grains (equipment estimates 9.8 g | 39.2 qt) 9.75 39  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 6.04 24.1  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Volume into fermentor 6 24  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

Mash low (148)
Add honey and BC hops at flameout
Ferment cool, keep as cool as possible
add ~1.5 - 2 lbs slightly mashed stoons to secondary.

60 Mins: Add 11g Target hops.Flameout: Turn off the heat. Stir in 1.25 lbs honey until fully dissolved, then add 21g Bramling Cross.Whirlpool: Let it steep hot for 15 minutes before turning on your chiller.Yeast: Cool to 18°C (64°F) and pitch your SafAle S-04. Keep it cool to avoid phenols.Fruit: Wait for fermentation to finish completely (around day 10), then add your thawed, crushed 1.5 to 2 lbs of Saskatoon berries for 10–14 days.

Sanitize beries:
This is the gold standard for fruit beers. It kills wild microbes without using heat, preserving the fresh berry flavor and avoiding cooked-fruit flavors.

  1. Freeze: Put your berries in a sealed bag and freeze them solid for at least 48 hours to break the cell walls.
  2. Thaw: Bring the berries back to room temperature inside a sanitized bowl or bucket.
  3. Mash: Lightly crush the berries with a sanitized tool.
  4. Treat: Crush 1/4 of a Campden tablet (Potassium Metabisulfite), dissolve it in a splash of water, and mix it thoroughly into the fruit paste.
  5. Wait: Cover the container with a sanitized lid or foil and wait 24 hours. The sulfur gas will kill all bacteria and then completely escape into the air.
  6. Pitch: Dump the entire mixture into your fermenter.
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  • Last Updated: 2026-07-26 18:15 UTC