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De Koninck APA clone

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.91 gallons
Post Boil Size: 5.03 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 76.4% (brew house)
Source: David Rosenbaum
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)

Created: Friday November 14th 2025

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.6%

IBU (tinseth):

31.4

SRM (morey):

12.6

Mash pH

5.4

Cost $

2.26

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
5.50 lb	Franco-Belges - Pilsen Malt5.5 lb Pilsen Malt	$ 0.41 / lb $ 2.26	39	1.7	57.9%
2 lb	Weyermann - Vienna Malt2 lb Vienna Malt		37	3.5	21.1%
8 oz	Belgian - Aromatic8 oz Belgian - Aromatic		33	38	5.3%
12 oz	Belgian - CaraMunich12 oz CaraMunich		33	50	7.9%
8 oz	Belgian - CaraVienne8 oz CaraVienne		34	20	5.3%
4 oz	Belgian - Special B4 oz Belgian - Special B		34	115	2.6%
152 oz / $ 2.26

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	saaz1.5 oz saaz Hops	Pellet	3	Boil	60 min	18.79	47.5%
0.66 oz	Saaz0.66 oz Saaz Hops	Pellet	3	Boil	30 min	6.36	20.9%
1 oz	Saaz1 oz Saaz Hops	Pellet	3	Boil	15 min	6.22	31.6%
3.16 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.16 oz	saaz (Pellet) 3.1599999927717 oz saaz (Pellet) Hops		31.37	100%
3.16 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6 gal	Strike	152 °F	152 °F	90 min
1.5 gal	Sparge	152 °F	170 °F	15 min
Starting Mash Thickness: 1.6 qt/lb Starting Grain Temp: 69 °F

Yeast

White Labs - Antwerp Ale Yeast WLP515

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	67 - 70 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.02 psi Temp: 40 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Assumes
7 gals at start of boil
5.25 gals at end of boil

Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-11-15 01:45 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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