Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.128 (recipe based estimate)
Post Boil Gravity: 1.193 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday February 25th 2020
1.059
1.016
5.7%
22.2
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 46.4%
6 lb Belgian - Munich6 lb Munich 38 6 46.4%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L 33 80 2.4%
5 oz Belgian - CaraMunich5 oz CaraMunich 33 50 2.4%
5 oz Belgian - Biscuit5 oz Biscuit 35 23 2.4%
207 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 30 min 9.99 50%
2 oz Glacier2 oz Glacier Hops Pellet 5.5 Boil 30 min 12.22 50%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 50 200 80 380
To 10G RO Water:

Baking Soda (NaHCO3) 15.98 g
Calcium Chloride (CaCl2) 11.96 g
Canning Salt (NaCl) 0.30 g
Chalk (CaCO3) 6.08 g
Epsom Salts (MgSO4) 6.08 g
Gypsum (CaSO4) 0.05 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike 166F Infusion 166 °F 154 °F 60 min
5.5 gal Sparge Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.3 17.2  
Mash volume with grains (equipment estimates 0.84 g | 3.3 qt) 5.34 21.3  
Grain absorption losses -1.62 -6.5  
Remaining sparge water volume (equipment estimates 1.22 g | 4.9 qt) 0.57 2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.65 g | 14.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 2 8  
Top off amount 4.5 18  
Going into fermentor 6.5 26  
Total: 4.87 19.5
Equipment Profile Used: System Default
 
Notes

Ferment at 68 for 3 days...then raise to 72 to finish.

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  • Last Updated: 2020-04-24 00:43 UTC