exp Belgian Pale Beer Recipe | All Grain Belgian Pale Ale | Brewer's Friend
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exp Belgian Pale

155 calories 11.8 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 36 gallons (fermentor volume)
Pre Boil Size: 38 gallons
Post Boil Size: 35.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Peter McArthur
Hop Utilization: 94%
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Monday February 3rd 2020
1.048
1.006
5.5%
40.1
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb American - Pale Ale55 lb Pale Ale 37 3.5 86.3%
4 lb German - Acidulated Malt4 lb Acidulated Malt 27 3.4 6.3%
3.25 lb Belgian - Special B3.25 lb Special B 34 115 5.1%
1.50 lb Belgian - Aromatic1.5 lb Aromatic 33 38 2.4%
63.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz exp 6303 oz exp 630 Hops Pellet 16.5 Boil 25 min 17.79 8.3%
3 oz exp 4193 oz exp 419 Hops Pellet 3.4 Boil 25 min 3.67 8.3%
5 oz exp 6305 oz exp 630 Hops Pellet 16.5 Boil 10 min 15.46 13.9%
5 oz exp 4195 oz exp 419 Hops Pellet 3.4 Boil 10 min 3.19 13.9%
10 oz exp 63010 oz exp 630 Hops Pellet 16.5 Boil 0 min 27.8%
10 oz exp 41910 oz exp 419 Hops Pellet 3.4 Boil 0 min 27.8%
36 oz / 0.00
 
Yeast
Mangrove Jack - French Saison Ale M29
Amount:
1 Each
Cost:
Attenuation (avg):
87.5%
Flocculation:
Medium
Optimum Temp:
79 - 90 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 568 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"exp Belgian Pale" Belgian Pale Ale beer recipe by Peter McArthur. All Grain, ABV 5.51%, IBU 40.1, SRM 10.71, Fermentables: (Pale Ale, Acidulated Malt, Special B, Aromatic) Hops: (exp 630, exp 419)
Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-02-03 00:55 UTC
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