PALE ALE BELGA II - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

PALE ALE BELGA II

157 calories 14.1 g 12 L
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Mariano Maltas
Calories: 157 calories (Per 12L)
Carbs: 14.1 g (Per 12L)
Created: Wednesday December 15th 2021
1.048
1.009
5.1%
25.5
8.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pilsner3.5 kg Pilsner 36 1.5 54.3%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 10 15.5%
0.50 kg Weyermann - CaraRed0.5 kg CaraRed 35 19.3 7.8%
0.25 kg Simpsons - Crystal Medium0.25 kg Crystal Medium 33 65.01 3.9%
0.20 kg Simpsons - Wheat Malt0.2 kg Wheat Malt 36.576 2.8 3.1%
0.30 kg Oat hulls0.3 kg Oat hulls 0 0 4.7%
0.70 kg Soft Candi Sugar - Blond0.7 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 10.9%
6.45 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops Pellet 6 Boil 60 min 9.61 17.6%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.5 Boil 30 min 13.95 23.5%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Boil 1 min 1.98 58.8%
85 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 ml Lactic acid Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
2 ml Phosphoric acid Water Agt Mash 0 min.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.67 L Strike 57 °C 51 °C 25 min
Strike -- 65 °C 60 min
Strike -- 73 °C 25 min
21 L Sparge -- 80 °C --
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 16.7
Mash volume with grains 20.5
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 23.6 L) 25
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 35
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 28
Going into fermentor 28
Total: 41.7  
Equipment Profile Used: System Default
"PALE ALE BELGA II" Belgian Pale Ale beer recipe by Mariano Maltas. All Grain, ABV 5.08%, IBU 25.53, SRM 8.88, Fermentables: (Pilsner, Munich Type II (Dark), CaraRed, Crystal Medium, Wheat Malt, Oat hulls, Soft Candi Sugar - Blond) Hops: (Hallertau Tradition (Germany), Mandarina Bavaria, Amarillo) Other: (Lactic acid, Epsom Salt, Phosphoric acid, Calcium Chloride (dihydrate))
Last Updated and Sharing
 
367
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-12-17 10:44 UTC