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Belgian Session IPA

140 calories 11.8 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 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Wasserman
Calories: 140 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Tuesday December 6th 2016
1.043
1.007
4.7%
40.1
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 47.4%
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 37.9%
0.75 lb German - Rye0.75 lb Rye 38 3.5 7.1%
0.30 lb Belgian - Biscuit0.3 lb Biscuit 35 23 2.8%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 4.7%
10.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.5 Boil 60 min 32.15 28.6%
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Aroma 0 min 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 4.5 Boil 15 min 7.98 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 4.5 Dry Hop 8 days 14.3%
2 oz Southern Cross2 oz Southern Cross Hops Pellet 14 Dry Hop 4 days 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 10 min.
1 each Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.6 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
6 gal Temperature -- 150 °F 90 min
6 gal Mash Out Temperature -- 175 °F 15 min
3 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.22 g | 36.9 qt) 8.57 34.3  
Mash volume with grains (equipment estimates 10.06 g | 40.3 qt) 9.41 37.7  
Grain absorption losses -1.32 -5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

Ferment Mash and Cool in Catalyst
Sous Vide for mash
Add post boil hops after wort below 180 to prevent too much bitterness

2oz Southern Cross added as hop tea before bottling, major improvement in flavor and aroma.

Next time skip the Rye and increase the crystal (40-60L). Consider adding some toasted/roasted malt to balance the hops and darken color.

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  • Last Updated: 2016-12-25 00:34 UTC