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Belgian Pale Ale

168 calories 16.9 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created Wednesday March 4th 2020
1.051
1.012
5.1%
18.5
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 lb Liquid Malt Extract - Pilsen0.9 lb Liquid Malt Extract - Pilsen 35 2 19.6%
0.66 lb Briess - DME Sparkling Amber0.66 lb DME Sparkling Amber 44.6 10 14.4%
1.98 lb Briess - DME Pale Ale1.98 lb DME Pale Ale 45 6 43.1%
3.54 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.60 lb Briess - Caramel Vienne 20L Malt0.6 lb Caramel Vienne 20L Malt 35.9 20 13.1%
0.30 lb Belgian - Biscuit0.3 lb Biscuit 35 23 6.5%
0.15 lb Belgian - Special B0.15 lb Special B 34 115 3.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 30 min 11.22 50%
0.60 oz Hallertau Hersbrucker0.6 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 15 min 7.24 50%
1.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
3.5 gal Grain Steep Steeping 160 °F 30 min
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Belgian Pale Ale" Belgian Pale Ale beer recipe. Extract, ABV 5.11%, IBU 18.46, SRM 11.17, Fermentables: (Liquid Malt Extract - Pilsen, DME Sparkling Amber, DME Pale Ale) Steeping Grains: (Caramel Vienne 20L Malt, Biscuit, Special B) Hops: (Hallertau Hersbrucker)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-04 17:36 UTC
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