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

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Hazy Belgian Pale Ale

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Avenue Brews
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Monday September 27th 2021
1.064
1.016
6.3%
20.1
4.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Barrett Burston - Pale Malt4 kg Pale Malt 37 2 62%
0.40 kg United Kingdom - Oat Malt0.4 kg Oat Malt 28 2 6.2%
1 kg Crisp Malting - Pale Wheat Malt1 kg Pale Wheat Malt 38.7 2 15.5%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 12.4%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 3.9%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 Boil 5 min 14.45 40%
60 g Motueka60 g Motueka Hops Pellet 7 Whirlpool at 80 °C 0 min 5.6 60%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.50 g Chalk Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 329 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Vorlauf Strike 72 °C 67 °C 60 min
7 L Mash Out Sparge 67 °C 67 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.4
Mash volume with grains (equipment estimates 23.3 L) 23.6
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 14.9 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Mash @ 67 degrees for 1 hour (or until reached OG)
Boil for 1 hour
Ferment @ 21 degrees

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  • Public: Yup, Shared
  • Last Updated: 2021-10-02 22:32 UTC