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Belgian Pale Ale

163 calories 13.7 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: 1.037 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Conn
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Sunday August 19th 2018
1.050
1.008
5.5%
23.8
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 31.4%
2 lb Belgian - Pale Ale2 lb Pale Ale 38 3.4 20.9%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 15.7%
22 oz Belgian - Aromatic22 oz Aromatic 33 38 14.4%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 5.2%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.6%
4 oz Belgian - Caramel Pils4 oz Caramel Pils 34 8 2.6%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 5.2%
153 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Brewer's Gold0.5 oz Brewer's Gold Hops Leaf/Whole 9 Boil 60 min 15.88 33.3%
1 oz Northern Brewer - hallertau1 oz hallertau Hops Leaf/Whole 2.9 Boil 30 min 7.87 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 20 min.
0.17 g servomyces Water Agt Boil 20 min.
5 g fermaid Water Agt Boil 20 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7g - epsom salts
7g - calcium chloride
7g - gypsun
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Saccharrification - 12 q @ 165 Infusion -- 152 °F 60 min
3.4 qt Mash out - 3.4 q @ boil Infusion -- 162 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.11 12.4  
Mash volume with grains 3.87 15.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.39 g | 21.6 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Yeast - Starter with 540. Starter made from 200 g pilsner. Added .2 g wyeast nutrient and .1 g servomyces to starter in boil.

Amended tap water with 7 g each epsom salts, calcium chloride, and gypsum.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-26 01:24 UTC
  • Snapshot Created: 2018-08-19 15:37 UTC
  • Link To Parent Recipe