Black Forest Pale - Beer Recipe - Brewer's Friend

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Black Forest Pale

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Beer and Brewing Magazine
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday July 20th 2017
1.064
1.017
6.1%
24.6
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb American - Pilsner6.3 lb Pilsner 37 1.8 49%
5.80 lb Belgian - Munich5.8 lb Munich 38 6 45.1%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 1.9%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 1.9%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 1.9%
205.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Glacier0.9 oz Glacier Hops Pellet 5.5 Boil 30 min 13.55 45%
0.90 oz Fuggles0.9 oz Fuggles Hops Pellet 4.5 Boil 30 min 11.09 45%
0.10 oz Glacier0.1 oz Glacier Hops Pellet 5.5 Boil 0 min 5%
0.10 oz Fuggles0.1 oz Fuggles Hops Pellet 4.5 Boil 0 min 5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
2 ml 88% Lactic Acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
4 gal Infusion -- 152 °F 75 min
5.25 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.02 16.1  
Mash volume with grains 5.04 20.2  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 5.34 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.36 37.4
Equipment Profile Used: System Default
 
Notes

Mill the grains and mix with 4 gallons strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5.25 gallons (12 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F until the completion of primary fermentation, then allow temperature to rise at will. Crash the beer to 35°F, then bottle or keg the beer and carbonate to approximately 2.5 volumes.

TIPS FOR SUCCESS
If you like a bit more hoppy character in your Belgian pale ales, reserve a small portion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which accentuates the light citrus esters from the yeast and the biscuit from the malts!

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  • Last Updated: 2018-05-24 20:47 UTC