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Nancy's Belgian Pale

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SkunkWerx Brewing
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-belgian-pale-ale/

Created: Wednesday July 31st 2019

Original Gravity:

1.057

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

26.7

SRM (morey):

9.1

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	Belgian - Pilsner3.75 lb Pilsner	37	1.6	45.8%
3.75 lb	Belgian - Munich3.75 lb Munich	38	6	45.8%
3 oz	German - CaraMunich I3 oz CaraMunich I	34	39	2.3%
3 oz	Belgian - Biscuit3 oz Biscuit	35	23	2.3%
3 oz	American - Caramel / Crystal 80L3 oz Caramel / Crystal 80L	33	80	2.3%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.5%
131 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
26 g	Fuggles26 g Fuggles Hops	Pellet	2.9	Boil	30 min	9.92	50%
26 g	Glacier26 g Glacier Hops	Pellet	4.9	Boil	30 min	16.76	50%
52 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
26 g	Fuggles (Pellet) 26 g Fuggles (Pellet) Hops	9.92	50%
26 g	Glacier (Pellet) 26 g Glacier (Pellet) Hops	16.76	50%
52 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	Mash	Infusion	--	152 °F	60 min
11 qt	Mash Out	Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
1.35 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.80 g	Epsom Salt	Water Agt	Mash	1 hr.
4.25 g	Gypsum	Water Agt	Mash	1 hr.
0.25 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	65 - 85 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 74 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.3 oz Temp: 68 °F CO₂ Level: 2.8 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
74.7	5.2	10.2	49.4	143.8	0
Mash Chemistry and Brewing Water Calculator

Notes

A good temperature is 67–68°F (20°C), and I’ve never found the need to ramp up the temperature to get a complete fermentation or limit diacetyl. The strain just doesn’t seem to require it, but if it’s part of your process I’m relatively sure it will do no harm.

Reserve a small bit of the hop blend to throw in at flame-out (about twenty-ish pellets—just a dash, really

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-03-28 01:38 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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