Belma Pale Ale - Beer Recipe - Brewer's Friend

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Belma Pale Ale

199 calories 20.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday November 26th 2013
1.060
1.015
5.9%
44.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.10 lb Liquid Malt Extract - Light8.1 lb Liquid Malt Extract - Light 35 4 80.2%
16 oz American - Caramel / Crystal 10L16 oz Caramel / Crystal 10L 35 10 9.9%
16 oz American - Carapils (Dextrine Malt)16 oz Carapils (Dextrine Malt) 33 1.8 9.9%
161.60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 60 min 24.07 14.3%
0.50 oz Belma0.5 oz Belma Hops Pellet 10.4 Boil 30 min 9.25 7.1%
0.50 oz Belma0.5 oz Belma Hops Pellet 10.4 Boil 15 min 5.97 7.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.5 Boil 8 min 4.36 7.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.3 Boil 1 min 0.36 7.1%
1 oz AU Topaz1 oz AU Topaz Hops Pellet 16.5 Dry Hop 14 days 14.3%
2 oz Belma2 oz Belma Hops Pellet 10.4 Dry Hop 14 days 28.6%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7.3 Dry Hop 14 days 7.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.5 Dry Hop 14 days 7.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton Water Salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered water and add Burton Water Salts to the boil to achieve above water profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal mash grains -- -- 150 °F 30 min
0.5 gal rinse grains into brewpot, boil, add LME, top up to 3.5 gallons, boil, start hop schedule Sparge -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.68 g | 26.7 qt) 3.06 12.3  
Mash volume with grains (equipment estimates 6.68 g | 26.7 qt) 3.22 12.9  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.69 2.7  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.06 12.3
Equipment Profile Used: System Default
 
Notes

Follow basic partial mash brewing guidelines.
Add 1 tsp. gelatin 3 days before bottling to clarify beer. (see gelatin techniques on google).
Bottle at 2.4 volumes
Condition 3-4 weeks
Enjoy

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  • Last Updated: 2014-03-31 20:40 UTC