Belgian Pale Ale 2 - Beer Recipe - Brewer's Friend

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Belgian Pale Ale 2

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21.6 liters
Post Boil Size: 19.11 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday August 23rd 2020
1.050
1.011
5.0%
21.2
8.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,630 g Weyermann - Extra Pale Premium Pilsner Malt2630 g Extra Pale Premium Pilsner Malt 38 1.5 69.6%
600 g Dingemans - Munich MD600 g Munich MD 36.5 6.3 15.9%
155 g Belgian - Biscuit155 g Biscuit 35 23 4.1%
130 g Belgian - Aromatic130 g Aromatic 33 38 3.4%
130 g Belgian - CaraMunich130 g CaraMunich 33 50 3.4%
35 g Belgian - Wheat35 g Wheat 38 1.8 0.9%
100 g Candi Syrup - Belgian Candi Syrup - Brun Foncé100 g Belgian Candi Syrup - Brun Foncé - (late boil kettle addition) 42 22 2.6%
3,780 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Brewferm Melange - Bittering10 g Brewferm Melange - Bittering Hops Pellet 11.5 First Wort at 100 °C 60 min 17.04 33.3%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil at 100 °C 20 min 3.14 33.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Whirlpool 0 min 1.04 33.3%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3.40 ml Lactic acid Water Agt Mash 1 hr.
3 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
0.94 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.8 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
18A. Belgian Blonde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 75 75 25
Volvic 24.0
Overijse 1.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Protein Rest Strike 51 °C 51 °C 10 min
Steeping 67 °C 67 °C 60 min
11.2 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11
Mash volume with grains 13.5
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 17.3 L) 15.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 21.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18.1 L) 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.1 L) 18
Total: 26.2  
Equipment Profile Used: System Default
 
Notes

reduce attenuation - replace kveik
adjusted water - more balanced


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  • Last Updated: 2022-01-16 14:08 UTC