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belgian pale ale 6-15-25

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.57 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 83% (brew house)
Hop Utilization: 97%
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Sunday June 15th 2025

Original Gravity:

1.060

Final Gravity:

1.016

ABV (standard):

5.8%

IBU (tinseth):

30.7

SRM (morey):

8.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Weyermann - Pilsner6 lb Pilsner	36	1.5	50%
1 lb	Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L	35.4	20	8.3%
0.50 lb	Weyermann - Carapils0.5 lb Carapils	34.5	2.1	4.2%
0.50 lb	Flaked Rye0.5 lb Flaked Rye	36	2.8	4.2%
4 lb	Briess - Bonlander Munich Malt 10L4 lb Bonlander Munich Malt 10L	36	10	33.3%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	East Kent Goldings0.75 oz East Kent Goldings Hops	Pellet	5.7	Boil	45 min	11.59	20%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.7	Boil	45 min	15.45	26.7%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	2.5	Boil	15 min	3.66	26.7%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	2.5	Dry Hop	1 days		26.7%
3.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	East Kent Goldings (Pellet)	27.04	46.7%
2 oz	Styrian Goldings (Pellet)	3.66	53.4%
3.75 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.38 gal	Infusion	100 °F	132 °F	10 min
	Infusion	--	145 °F	30 min
	Infusion	--	154 °F	30 min
	Infusion	--	161 °F	30 min
	Decoction	--	210 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
2.75 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.75 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1.25 tsp	Lactic acid	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Fining	Boil	15 min.
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
1 ml	ALDC	Other	Primary	0 min.
1 L	O2	Other	Primary	0 min.
0.50 tsp	Gelatin	Fining	Kegging	0 min.

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Med-High
Optimum Temp:	64 - 77 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
41	8	16	60	26	0
Mash Chemistry and Brewing Water Calculator

Notes

Did simulated decoction, by bringing mash to 210f for 30mins at end of mashing.

1 liter O2.

Cold crash on 6-19-25

kegged on 6-29-25, with gelatin

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-06-29 21:21 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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