Pale Ale - Beer Recipe - Brewer's Friend

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Pale Ale

163 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.18 liters
Post Boil Size: 23.16 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 60% (brew house)
Source: GiDaMo
Calories: 163 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday December 27th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Château Abbey2 kg Château Abbey £ 0.86 / kg
£ 1.71 		33 17.5 57.1%
0.25 kg Bestmalz - BEST Caramel Aromatic0.25 kg BEST Caramel Aromatic 34.5 19 7.1%
0.25 kg Weyermann - Abbey Malt0.25 kg Abbey Malt 36.8 17 7.1%
1 kg Muntons - Lager Malt1 kg Lager Malt 80 2.06 28.6%
3.50 kg / £ 1.71
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Target (11.5 AA) / 2000 Grams10 g Target (11.5 AA) / 2000 Grams Hops Leaf/Whole 11.5 Boil 60 min 13.49 25%
25 g Saaz (3.5 AA) / 100 Grams25 g Saaz (3.5 AA) / 100 Grams Hops £ 0.04 / g
£ 0.90 		Leaf/Whole 3.5 Boil 30 min 7.89 62.5%
5 g Hallertau Mittelfruh (3.75 AA) / 200 Grams5 g Hallertau Mittelfruh (3.75 AA) / 200 Grams Hops Leaf/Whole 3.75 Dry Hop at 20 °C Day 5 12.5%
40 g / £ 0.90
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
11 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 128.7 g       Temp: 20 °C       CO2 Level: 2.47 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.3
Mash volume with grains 7.9
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 22.4 L) 22.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 25.9 L) 26.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.2 L) 20
Total: 29  
Equipment Profile Used: System Default
 
Notes

Turned out more Amber than Pale.
OG 1.036. Over-sparged.

Last Updated and Sharing
 
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  • Last Updated: 2020-12-30 14:15 UTC