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Boulevard tap 7

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: https://forum.norbrygg.no/threads/kommersielle-opp
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)

Created: Thursday March 17th 2016

Original Gravity:

1.067

Final Gravity:

1.015

ABV (standard):

6.8%

IBU (tinseth):

37.6

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.30 kg	German - Pale Ale9.3 kg Pale Ale	39	2.3	77.5%
2.40 kg	Flaked Corn2.4 kg Flaked Corn	40	0.5	20%
0.30 kg	German - Pale Wheat0.3 kg Pale Wheat	39	1.5	2.5%
12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8.80 g	Magnum8.8 g Magnum Hops	Pellet	15	Boil	60 min	6.09	2.8%
10 g	Simcoe10 g Simcoe Hops	Pellet	12.7	Boil	45 min	5.38	3.1%
200 g	Amarillo200 g Amarillo Hops	Pellet	8.6	Boil	5 min	15.81	62.7%
60 g	Amarillo60 g Amarillo Hops	Pellet	8.6	Whirlpool at 100 °C	0 min	10.32	18.8%
40 g	Amarillo40 g Amarillo Hops	Pellet	8.6	Dry Hop	0 days		12.5%
318.80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8.80 g	Magnum (Pellet) 8.8 g Magnum (Pellet) Hops	6.09	2.8%
10 g	Simcoe (Pellet) 10 g Simcoe (Pellet) Hops	5.38	3.1%
300 g	Amarillo (Pellet) 300 g Amarillo (Pellet) Hops	26.13	94%
318.80 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Temperature	--	63 °C	50 min
	Temperature	--	68 °C	25 min
	Temperature	--	73 °C	15 min
	Temperature	--	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Malts
Pale Malt - 77.5%
Flaked Maize - 20%
Malted Wheat - 2.5%

Mash in:
63 and rest for 50 minutes.
68 - 25 min
73- 15 min
Mash off at 78

We look for a beginning of boil gravity of 1063 and boil for 70 minutes to look for 1067 at the end of the boil.

Hops
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15 After beginning of boil
Amarillo - 15.7 IBU at 5 before end of boil
Amarillo - 10.7 IBU in the whirlpool

We cool the wort to 19 C, pitch with a high gravity Trappist strain (I suggest Wyeast 3787) and let it rise to 21 C. We ferment at 21 until we reach 1028 at which point we temp up to 23 for the remainder of fermentation. Ending FG is 1009.

Dry Hopping
Amarillo .089 kg/bbl (0,76 g pr. liter )

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-03-17 20:41 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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