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Single

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.07 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Thursday February 13th 2025

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

20.0

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	American - Pale Ale4.5 kg Pale Ale	37	3.5	80.4%
0.50 kg	Weyermann - Munich Type I0.5 kg Munich Type I	38	6	8.9%
0.60 kg	Cane Sugar0.6 kg Cane Sugar	46	0	10.7%
5.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
63 g	Hallertau Mittelfruh63 g Hallertau Mittelfruh Hops	Pellet	2.5	Boil at 95 °C	60 min	17.92	80.8%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	2.5	Boil at 95 °C	15 min	2.12	19.2%
78 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
78 g	Hallertau Mittelfruh (Pellet)		20.04	100%
78 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	75 °C	65 °C	60 min
18 L	Batch Sparge	76 °C	76 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 26 °C

Other Ingredients

Amount	Name	Type	Use	Time
35 g	Bitter Orange Peel	Flavor	Boil	5 min.
15 g	Coriander seeds	Water Agt	Mash	5 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
6 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale T-58

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 143 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 86.4 g Temp: 20 °C CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	11	18	41	70	250
Mash Chemistry and Brewing Water Calculator

Notes

Fermentación:
Primeros 7-8 días 23 C.
Día 8 se pasa a refrigerador para cold crash por 4 días (día 12 termina).
Día 12 se pasa a barril para carbonatar a presión ó se puede agregar azúcar extra para refermentar en botella.
Para barril:
Carbonatar a presión durante 4 minutos a 30-35 psi con agitación moderada, después dejar reposar mínimo 30 minutos en refrigeración para revisar carbonatación. Dejar mínimo 3 días en refrigeración para mejor integrado de carbonatación y desarrollo de sabores, ya que al probarla en primera instancia suele tener sabores verdes o poco desarrollados.
Para esto último dejar mínimo 10 días a temperatura ambiente y después pasar a refrigerador para su posterior consumo.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-08-30 19:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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