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Zommer Gentenaar

8280 calories 732 g 18 L
Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.7 liters
Post Boil Size: 15.9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Matt
Rating:
4.00 (1 Review)

Hop Utilization: 89%
Calories: 8280 calories (Per 18L)
Carbs: 732 g (Per 18L)
Created Friday March 12th 2021
1.050
1.009
5.5%
24.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Castle Malting - Château Pilsen 2RS2.5 kg Château Pilsen 2RS 37 1.9 73.3%
0.40 kg Weyermann - Munich Type I0.4 kg Munich Type I 38 6 11.7%
0.25 kg Belgian - Wheat0.25 kg Wheat 38 1.8 7.3%
0.26 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.26 kg Belgian Candi Syrup - Golden (5L) - (late fermenter addition) 32 5 7.6%
3.41 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Brewmaster - Czech Saaz28 g Czech Saaz Hops Pellet 2.8 First Wort 0 min 14.85 52.8%
15 g BSG - German Hallertau Mittelfrüh15 g German Hallertau Mittelfrüh Hops Pellet 4.4 Boil 15 min 5.64 28.3%
10 g Yakima Valley Hops - Idaho 710 g Idaho 7 Hops Pellet 12.5 Boil 5 min 4.29 18.9%
53 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Beta Temperature 63 °C 45 min
Alpha Temperature 68 °C 10 min
70 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Coriander Seed Spice Boil 15 min.
2 g Irish Moss Fining Boil 10 min.
1 g Bitter Orange Peel Flavor Primary 0 min.
3 g Wyeast Nutrient Water Agt Boil 10 min.
 
Yeast
Escarpment Labs - St. Lucifer Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
"Zommer Gentenaar" Belgian Pale Ale beer recipe by Matt. BIAB, ABV 5.48%, IBU 24.77, SRM 4.69, Fermentables: (Château Pilsen 2RS, Munich Type I, Wheat, Belgian Candi Syrup - Golden (5L)) Hops: (Czech Saaz, German Hallertau Mittelfrüh, Idaho 7) Other: (Coriander Seed, Irish Moss, Bitter Orange Peel, Wyeast Nutrient)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-22 22:24 UTC
Discussion about this recipe:
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brewmat 07/09/2021 at 05:39pm
4 of 5

Turned out good, crisp and citrus, dry but with some body. It ended up being 1.004 and 6 something ABV.
Everyone liked it. Next time I make this I might cold crash it for longer to bring back the yeast profile just a touch to balance it more.



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