Hoppy Belgian Pale (234) - Beer Recipe - Brewer's Friend

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Hoppy Belgian Pale (234)

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Instagram: @beer_recipes
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday July 11th 2017
1.049
1.009
5.3%
29.8
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 2.77 88.2%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 59.88 3.9%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 131.93 3.9%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition) 46 3.9%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 14 Boil 60 min 18.76 7.7%
15 g Motueka15 g Motueka Hops Pellet 7 Boil 5 min 2.28 11.5%
15 g Nelson Sauvin15 g Nelson Sauvin Hops Pellet 12.5 Boil 5 min 4.08 11.5%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 5 min 4.65 11.5%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 19.2%
25 g Motueka25 g Motueka Hops Pellet 7 Dry Hop 3 days 19.2%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 19.2%
130 g / $ 0.00
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 210 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 17.9
Mash volume with grains 21.1
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.8 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Fermentation:

  1. Pitch @ 20 deg C. Hold for 48 hours.
  2. Rise to 26-28 deg C until gravity is stable.
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  • Public: Yup, Shared
  • Last Updated: 2017-07-12 03:30 UTC