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Nun Other

Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: drhbrews
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)

Created: Tuesday December 12th 2017

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.7%

IBU (tinseth):

28.8

SRM (morey):

5.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 lb	Liquid Malt Extract - Pilsen6.6 lb Liquid Malt Extract - Pilsen	35	2	84.8%
3 oz	Brown Sugar3 oz Brown Sugar	45	15	2.4%
6.79 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.25 lb	Belgian - Aromatic0.25 lb Aromatic	33	38	3.2%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	6.4%
0.25 lb	American - Munich - Light 10L0.25 lb Munich - Light 10L	33	10	3.2%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Centennial1 oz Centennial Hops	Pellet	7.7	Boil	60 min	19.64	25%
2 oz	Hersbrucker2 oz Hersbrucker Hops	Pellet	2	Boil	5 min	2.03	50%
1 oz	Centennial1 oz Centennial Hops	Pellet	7.7	Boil	10 min	7.12	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Centennial (Pellet)	26.76	50%
2 oz	Hersbrucker (Pellet)	2.03	50%
4 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Irish moss	Fining	Boil	10 min.
4 oz	tawny port	Flavor	Boil	1 hr.
0.50 oz	orange peel	Flavor	Boil	1 hr.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 238 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Kirkland WA 2019

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
kirkland tap

Notes

12/17/17 after transferring Heathen Monk to secondary, I use dregs as yeast for this beer (kept in flask O.N. in fridge).

Steep grains 30' @ 65C. sparge w/ ~65C water. Add Goldpils Vienna LME, water and br sugar. Bring to boil, add 60' hops and 1/2c of Dow's Fine Tawny Porto, and orange peel (soaked in port ~30').
Boil 50'. Add 10' Hops and Irish moss.
Boil 5'. Add 5' hops.
Boil 5. Chill. Aerate w remaining water. Add yeast. check Brix (= 11.5 = 1.047 OG).

12/22/17
tfer to 2ndary, brix =6.4 (1.012, 4.51% abv)
1/5/18
Brix = 6.2 (1.011, 4.67% ABV)
1/7/18
2 x 1gallon kegs (1/2 TBS corn sugar added directly to each).
To remaining ~3 gal add 1/3 cup sugar (boiled in water) and bottle.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2019-02-24 21:06 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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