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Engkanto Belgian Honey Ale

205 calories 20.1 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OLB
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created Saturday August 31st 2019
1.062
1.014
6.27%
21.45
7.04
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.92 lb United Kingdom - Pale 2-Row15.92 lb Pale 2-Row 38 2.5 40.7%
15.92 lb German - Pilsner15.92 lb Pilsner 38 1.6 40.7%
2.09 lb New Zealand - Aurora Malt2.09 lb Aurora Malt 37.2 29.44 5.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 2.6%
1.86 lb German - Carapils1.86 lb Carapils 35 1.3 4.8%
1.99 lb Belgian - Wheat1.99 lb Wheat 38 1.8 5.1%
0.30 lb Cane Sugar0.3 lb Cane Sugar - (late addition) 46 0 0.8%
39.08 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Chinook1.5 oz Chinook Hops Pellet 13 Boil 45 min 17.13 53.6%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 7 Boil 15 min 4.32 46.4%
2.8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11 gal Sparge 150 °F 60 min
Starting Mash Thickness: 2.4 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 363 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 50 50 50 50
4g Gypsum
10 Calcium Chloride
4g Epsom Salt
7g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Notes

1/4 lb high quality honey - added on the last 15 minutes of the boil

Add the Cane Sugar in the last 15 minutes of the boil


120 grams of yeast

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-22 12:32 UTC
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