Belgian Pale Ale Beer Recipe | All Grain Belgian Pale Ale by Brian Conn | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Belgian Pale Ale

163 calories 14.4 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: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Conn
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday May 1st 2018
1.050
1.009
5.4%
24.7
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 54.1%
3 lb German - Munich Light3 lb Munich Light 37 6 32.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.7%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 5.4%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.7%
4 oz Belgian - Caramel Pils4 oz Caramel Pils 34 8 2.7%
148 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 9.3 Boil 60 min 16.5 33.3%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3 Boil 30 min 8.18 66.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Saccharrification - 12 q @ 165 Infusion -- 152 °F 60 min
3.4 qt Mash out - 3.4 q @ boil Infusion -- 162 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 20 min.
0.17 g servomyces Water Agt Boil 20 min.
5 g fermaid Water Agt Boil 20 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7g - epsom salts
7g - calcium chloride
7g - gypsun
Mash Chemistry and Brewing Water Calculator
 
Notes

Yeast - Starter with blend of WLP 565 and WLP 550. Starter made from 200 g pilsner dme + 0.5 g fermaid.

Amended tap water with 7 g each epsom salts, calcium chloride, and gypsum.

Saccharrification temp appears to settle at 150.5 for the duration of the mash.

Mashout temp:

Recipe Picture
Last Updated and Sharing
 
1,017
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-10 21:01 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top