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Pommel Horse

185 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 185 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Thursday August 31st 2017
1.057
1.007
6.6%
71.7
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 89.6%
12 oz Candi Syrup - Belgian Candi Syrup - Amber (40L)12 oz Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.4%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.7%
2.50 oz Turbinado2.5 oz Turbinado - (late boil kettle addition) 44 10 1.3%
187.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Brewer's Gold2.5 oz Brewer's Gold Hops Leaf/Whole 8 Boil 75 min 62.12 41.7%
2 oz Saphir2 oz Saphir Hops Pellet 2.2 Boil 10 min 5.22 33.3%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 4.4 25%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g gypsum Water Agt Mash --
4 g calcium chloride Water Agt Mash --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Farmhouse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
123 13 9 61 174 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 qt @ 159 Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.05 16.2  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 6.44 g | 25.8 qt) 6.55 26.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.9 g | 35.6 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.6 42.4
Equipment Profile Used: System Default
 
Notes

The Candi Syrup listed is actually Invert #2 but this site has the PPG way too high for invert (listed at 44 but I think its more like 36)

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  • Last Updated: 2017-10-29 14:11 UTC