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Patjesbier

166 calories
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Zymurgy Magazine
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1.051
1.008
5.64%
41.38
4.09
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.75 lb Belgian - Pale Ale5.75 lb Pale Ale 38 3.4 56.1%
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 29.3%
1 lb Cane Sugar1 lb Cane Sugar 46 0 9.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 4.9%
10.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Northern Brewer1 oz Northern Brewer HopsPellet8Boil60 min27.61
2 oz Styrian Goldings2 oz Styrian Goldings HopsPellet5.5Boil10 min13.77
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker HopsPellet4Whirlpool at 200 °F0 min
 
Mash Guidelines
Amount Description Type Temp Time
----131 F15 min
--Sparge148 F40 min
----158 F40 min
----170 F15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Amount:
1
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Notes
Alternate yeast Wyeast 3787

Mash at 147 degrees for 75 minutes

Pitch at 68 degrees, temp can rise to 82-84.

Cellar at 50 degrees for four weeks following primary fermentation
Recipe moified 12/3/16 per notes from "Brew like a Monk"
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View Count: 1915
Brew Count: 0
Last Updated: 2017-08-17 01:55 UTC
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