Belgian Pale - beer 88 - Beer Recipe - Brewer's Friend

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Belgian Pale - beer 88

162 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 99% (ending kettle)
Source: Mig
Calories: 162 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday December 28th 2020
1.053
1.011
5.5%
24.2
8.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Optic4.5 kg Optic 38 2.1 76.6%
0.50 kg Weyermann - CaraWheat0.5 kg CaraWheat 31 45 8.5%
180 g Belgian Candi Sugar - Amber/Brown (60L)180 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 3.1%
194 g Corn Sugar - Dextrose194 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 3.3%
500 g Weyermann - DE - Weyermann - Munich500 g DE - Weyermann - Munich 37 6 8.5%
5,874 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Tettnanger60 g Tettnanger Hops Leaf/Whole 2.9 Boil 60 min 12.9 50%
60 g Tettnanger60 g Tettnanger Hops Leaf/Whole 2.9 Boil 40 min 11.33 50%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
10 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 432 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 194.2 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L 55 °C 66 °C 90 min
24.5 L Sparge -- 77 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.9
Mash volume with grains 18.5
Grain absorption losses -5.5
Remaining sparge water volume 30.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.2 L) 39
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 32.8 L) 33
Estimated amount in fermentor 33
Total: 45.4  
Equipment Profile Used: System Default
 
Notes

6B. Belgian Pale Ale
Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.

Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.

Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.

Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.

Overall Impression: A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.

Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.

History: Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains.

Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.

Vital Statistics: OG: 1.048 – 1.054
IBUs: 20 – 30 FG: 1.010 – 1.014
SRM: 8 – 14 ABV: 4.8 – 5.5%



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  • Last Updated: 2021-02-04 17:51 UTC