SP Belgian pale ale (Redlobsterbar) Beer Recipe | All Grain Belgian Pale Ale | Brewer's Friend
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SP Belgian pale ale (Redlobsterbar)

139 calories 12.1 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.92 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Monday September 18th 2023
1.046
1.008
5.0%
33.6
9.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg 1886 Malt House - NY 2-Row Pale Malt4.25 kg NY 2-Row Pale Malt 35.64 1.8 71.7%
1.25 kg Weyermann - CaraAmber1.25 kg CaraAmber 37 27 21.1%
0.43 kg Flaked Oats0.43 kg Flaked Oats 33 2.2 7.3%
5.93 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Cascade17 g Cascade Hops Pellet 7 Boil 60 min 13.55 34.7%
19 g Cascade19 g Cascade Hops Pellet 7 Boil 40 min 13.3 38.8%
13 g Mosaic13 g Mosaic Hops Pellet 12.5 Boil 10 min 6.71 26.5%
49 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 70 °C 65 °C 60 min
10 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.65 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Irish Moss Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
EPURA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 10 75 200 75
Mash Chemistry and Brewing Water Calculator
 
Notes

Agua el oasis

Perfil del agua target
CA 100
MG 10
SO 200
NA 10
CL 75
HCO 75

Agua macerado
CHALK 1 GR
BAKING SODA 1 GR
GYPSUM 10 GR
CALCIUM CH 3 GR
CANNING SALT 1 GR

Agua lavado
CHALK .33 GR
BAKING SODA .33 GR
GYPSUM 3.33
CALCIUM CH 1 GR
EPSOM .66 GR
CANNING SALT .33 GR

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-19 01:38 UTC
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