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Black Forest Pale

212.56 calories 22.67 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Beer and Brewing Magazine
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Thursday July 20th 2017
Amount Fermentable Cost PPG °L Bill %
6.30 lb American - Pilsner6.3 lb Pilsner 37 1.8 49%
5.80 lb Belgian - Munich5.8 lb Munich 38 6 45.1%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 1.9%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 1.9%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 1.9%
12.85 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Glacier0.9 oz Glacier Hops Pellet 5.5 Boil 30 min 13.55 45%
0.90 oz Fuggles0.9 oz Fuggles Hops Pellet 4.5 Boil 30 min 11.09 45%
0.10 oz Glacier0.1 oz Glacier Hops Pellet 5.5 Boil 0 min 5%
0.10 oz Fuggles0.1 oz Fuggles Hops Pellet 4.5 Boil 0 min 5%
2 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4 gal Infusion 152 °F 75 min
5.25 gal Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
9 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
2 ml 88% Lactic Acid Water Agt Mash 0 min.
Imperial Yeast - B45 Gnome
1 Each
Attenuation (avg):
Optimum Temp:
65 - 75 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Mill the grains and mix with 4 gallons strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5.25 gallons (12 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F until the completion of primary fermentation, then allow temperature to rise at will. Crash the beer to 35°F, then bottle or keg the beer and carbonate to approximately 2.5 volumes.

If you like a bit more hoppy character in your Belgian pale ales, reserve a small portion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which accentuates the light citrus esters from the yeast and the biscuit from the malts!

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-24 20:47 UTC
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