RB Patersbier (Belgian light ale) Beer Recipe | All Grain Belgian Pale Ale | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

RB Patersbier (Belgian light ale)

172 calories 17.8 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday May 22nd 2023
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 92.9%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 5.2%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.9%
9.69 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Hallertau Mittelfruh1.2 oz Hallertau Mittelfruh Hops Pellet 5.2 Boil 60 min 26.22 54.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 5.2 Boil 5 min 4.36 45.5%
2.20 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.52 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
Fermentis - Safbrew - General/Belgian Yeast S-33
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.45 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

repurposing belgian blonde ale into a belgian pale ale :
bringing down the OG and abv
adding more 5 minute addition hops
using wyeast here but maybe use some dry yeast from freezer
could consider using nobility from freezer...?
Updating recipe.

yeast : The original 1214 pouch did not show any swelling, pitched anyway, still no activity 48 hours later. emergency pitched reused 3787 from fridge mightve been 18 months old tbh. fermentation took off and fermented to low 1005 FG making this 7.2%

hops: i couldnt get tradition so i settled for mittelfruh.

taste test / comparison with hardywood : color is nearly identical, even the carbonation level is pretty similar, and the murkiness. i was hoping mine to clear out a little but it is the same vaguely medium clarity as singel. the aroma is very similar, although singel has more of a tart bright lemoney and faint woodey smell. i suspect that must be from finishing hops. i thought mine might be too belgianey yeastey but its not really any "louder" than singel. need to find some belgian appropriate noble hops for flavoring and amp it up a bit and we may be in business.

i think what we are looking for here is saaz hops. they are supposed to be citrus spicy and woody. i think those will be spot on for the next brew.

also singel has more head and retention. could add some carafoam or carapils for that.

i think theres some coriander in this singel too. idk. i wouldnt want to take mine there but we could dial up the fermentation temperature to see if it maybe comes off from the yeast.
Brew Day
Measured 1060 OG on 5 gallons in fermentor for 75g efficiency.
taking some notes from mad fermentationalist https://www.themadfermentationist.com/2011/07/belgian-single-recipe-with-brett.html

adding acid malt for pH. probably should start with distilled and adjust eek still could. changing to hallertau german tradition. changing to 1214. should be ok to use later in tripel or golden strong?
6/3/2020 brew day
Removed 0.5 dextrine carapils bc dont have it on hand. Still rolling with it at 6.2%. downgrade eff to 65....update : OG 1061 so actual eff 67%

Removing 2nd hallertau and ekg additions for simplicity. Ref https://byo.com/article/belgian-blond-style-profile/

Planning to reuse yeast for other heavier Belgian styles so I'm starting with wy 3787

2020 belgian blonde

trying this again, after failed COTU (not a great effort). Copying recipe from that although it was only 2row. I think i might be able to get closer.

changing :

  • 2row back to pilsner
  • reducing pilsner a little to land around 6.5%
  • reducing efficiency from 72 to 69
  • changing T-58 back to WY1214 (originally used with trustmonkey)
  • this time be sure to boil 90 minutes (trustmonkey was only 60)

    COTU belgian blonde
    update jan 2019
    Update they probably meant the wort was 1055 preboil. After brew day the OG was 1065 so in taking a little of the cane sugar out of the recipe (haven't added it yet)

    copied from 2016 trustmonkey recipe. that batch turned out bad but im blaming the yeast / fermentation on it. will be getting mystery wort from center of the universe for a contest. the brewery says it will be 100% 2 row at 14 plato which is 1057 so this recipe lines up with that being that i could add the cane sugar. (i really dont want to have to add any DME). of course, this is a malty beer so i would be at the mercy of whatever malt bill they use for most of the flavor. might be fun to do it this way instead of covering it up with hops etc.

    also im changing out the WY1214 for Safale T-58 to coincide with another ongoing experiment....should be fine...

    copied from 2015's blinde recipe. came out with 5 gallons exactly but was under on gravity - 1.044 (without the sugar), wanted to hit 1.051. By chance I have some Pilsen LME so I will add enough to add 7 pts. Wort has been chilling for one day while yeast starter....starts. Adding the LME and pitching tonight (night after brew night)
Recipe Picture
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-07-08 18:27 UTC
  • Snapshot Created: 2023-05-22 17:00 UTC
  • Link To Parent Recipe
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top