Belgian Patersbier - Beer Recipe - Brewer's Friend

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Belgian Patersbier

209 calories 14.6 g 750 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 209 calories (Per 750ml)
Carbs: 14.6 g (Per 750ml)
Created: Tuesday March 16th 2021
1.031
1.003
3.7%
22.4
9.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg The Swaen - Swaen Pilsner1.5 kg Swaen Pilsner 38 2 51.7%
500 g The Swaen - WhiteSwaen Classic500 g WhiteSwaen Classic 37.7 2 17.2%
400 g Briess - Rye Raw400 g Rye Raw 35.3 3 13.8%
300 g The Swaen - Goldswaen light300 g Goldswaen light 35 10 10.3%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.9%
2,900 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum (10.3 AA) / 80 Grams10 g Magnum (10.3 AA) / 80 Grams Hops Pellet 10.3 First Wort 0 min 13.13 7.3%
27.50 g Amarillo (8.3 AA) / 100 Grams27.5 g Amarillo (8.3 AA) / 100 Grams Hops Pellet 8.3 Hop Stand at 90 °C 15 min 3.29 20%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 12.5 Hop Stand at 90 °C 15 min 3.6 14.5%
20 g Mandarina Bavaria (8.1 AA) / 100 Grams20 g Mandarina Bavaria (8.1 AA) / 100 Grams Hops Pellet 8.1 Hop Stand at 90 °C 15 min 2.33 14.5%
20 g Amarillo (8.3 AA) / 100 Grams20 g Amarillo (8.3 AA) / 100 Grams Hops Pellet 8.3 Dry Hop 7 days 14.5%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 12.5 Dry Hop 7 days 14.5%
20 g Mandarina Bavaria (8.1 AA) / 100 Grams20 g Mandarina Bavaria (8.1 AA) / 100 Grams Hops Pellet 8.1 Dry Hop 7 days 14.5%
137.50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.8
Mash volume with grains (equipment estimates -0.8 L) 8.5
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 18.5 L) 18.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 21.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 9.3
Going into fermentor 25
Total: 25.5  
Equipment Profile Used: System Default
"Belgian Patersbier" Belgian Pale Ale beer recipe by Stefan Forch. All Grain, ABV 3.7%, IBU 22.35, SRM 8.95, Fermentables: ( Swaen Pilsner, WhiteSwaen Classic, Rye Raw, Goldswaen light, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Magnum (10.3 AA) / 80 Grams, Amarillo (8.3 AA) / 100 Grams, Citra (11 AA), Mandarina Bavaria (8.1 AA) / 100 Grams) Other: (Calcium Chloride (anhydrous), Gypsum)
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  • Last Updated: 2021-03-24 09:53 UTC