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Iron Brewer Belgian Pale Ale

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steven McCollick
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Wednesday October 2nd 2019

Original Gravity:

1.056

Final Gravity:

1.014

ABV (standard):

5.6%

IBU (tinseth):

25.7

SRM (morey):

10.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Belgian - Pale Ale7 lb Pale Ale	38	3.4	58.3%
2 lb	American - Vienna2 lb Vienna	35	4	16.7%
1 lb	Belgian - CaraVienne1 lb CaraVienne	34	20	8.3%
1 lb	Belgian - Munich1 lb Munich	38	6	8.3%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	2.1%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	4.2%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	2.1%
12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	18.71	50%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	5.11	25%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Whirlpool	0 min	1.87	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	18.71	50%
1 oz	Styrian Goldings (Pellet)	6.98	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.6 gal		Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Distilled Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	10	0	80	80	0
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day - 10/14/19

Use Distilled Water
Water Salt Additions:(Mash Water Only) for pH: 5.21
Gypsum - 2.5 g
Epsom Salt - 3 g
Salt - .5 g
Calcium Chloride - 5 g

Mash with 4.5 Gal. (18 Qt)
Mash at 153F for 60 minutes (my temp was low so I added about 2 qts. boiling water)
Mash pH = 5.25

Sparge with 4.58 Gal (18.3 Qt)
Forgot to adjust for the 2 qts of extra water that I added at mash. This gave me more wort in my kettle.

Pre-Boil Volume = 8.5 Gal
Pre-Boil pH = 5.33
Pre-Boil Gravity = 1.038

Boiled wort for 90 minutes to get OG = 1.057
Added hops according to schedule.

Chilled wort and racked to fermenter.
Oxygenated wort and pitched yeast (Wyeast 3522 Belgian Ardennes)
Fermented at 67-68 F for first 3 days.
Let temp rise to 70-71*F afterwards

Last Updated and Sharing

336

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Brews

Public: Yup, Shared
Last Updated: 2019-10-18 18:51 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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