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Blue Sky Belgian Pale Ale v1

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29.61 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Michael B
Calories: 124 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)

Created: Monday June 2nd 2025

Original Gravity:

1.041

Final Gravity:

1.007

ABV (standard):

4.4%

IBU (tinseth):

31.4

SRM (morey):

2.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.20 kg	Bestmalz - BEST Pilsen3.2 kg BEST Pilsen	37	1.9	84.4%
111 g	Flaked Barley111 g Flaked Barley	32	2.2	2.9%
111 g	Grain Millers - Flaked Oats111 g Flaked Oats	34.6	1.5	2.9%
370 g	Candi Syrup - Belgian Candi Syrup - Simplicity370 g Belgian Candi Syrup - Simplicity - (late boil kettle addition)	32	1	9.8%
3,792 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
39 g	Styrian Goldings39 g Styrian Goldings Hops	Pellet	5.5	Boil	60 min	28.75	58.2%
28 g	Saaz28 g Saaz Hops	Pellet	3.5	Boil	5 min	2.62	41.8%
67 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
39 g	Styrian Goldings (Pellet) 39 g Styrian Goldings (Pellet) Hops	28.75	58.2%
28 g	Saaz (Pellet) 28 g Saaz (Pellet) Hops	2.62	41.8%
67 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Infusion	--	66 °C	85 min
	Sparge	--	76 °C	10 min
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.85 each	whirlfloc	Fining	Boil	10 min.
11 g	Coriander	Spice	Whirlpool	5 min.
5 g	Grains of paradise	Spice	Mash	5 min.

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (custom):	78.5%	Flocculation:	Medium
Optimum Temp:	20 - 26 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 155.5 g Temp: 20 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	10	60	105	100
use a bit of lactic acid, but not too much, for the mash. 50+ cl, ~80ca, 105 SO4
Mash Chemistry and Brewing Water Calculator

Notes

An original recipe by Liam

Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C).

Boil 60 minutes, adding first hops 60 minutes before flameout.

"I toast the coriander and grains of paradise seeds in a frying pan on low, until toasty and aromatic. Then I crack/ crush them them in a mortar and pestle. I add them to the flame-out. "

5 min: Add Saaz hops, whirfloc
flameout/whirlpool: add ground coriander for 5 minutes in a hop spider before removal.

Chill wort to 63° F (17° C) and ferment for 7 days. First 3 days keep room temperature around 15-18° C, rise to 20 on day 4.

Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm

Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm

Whirlpool Method:

1. Add Whirlfloc/ 2 tsp yeast nutrient @10 mins left on boil<br />
2. Add flameout ingredients<br />
3. cut flame/ heat and whirlpool with hops in kettle for 10 minutes<br />
4. Take out Hops<br />
5. Cold Crash after this rest period<br />

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-06-30 00:48 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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