Belgian Pale Ale 4 (SNPA) - Beer Recipe - Brewer's Friend

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Belgian Pale Ale 4 (SNPA)

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday March 4th 2022
1.052
1.011
5.4%
36.3
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,300 g Weyermann - Extra Pale Premium Pilsner Malt1300 g Extra Pale Premium Pilsner Malt 38 1.5 26%
1,850 g Weyermann - Pale Ale1850 g Pale Ale 39 2.3 37%
750 g Dingemans - Munich MD750 g Munich MD 36.5 6.3 15%
250 g German - Abbey Malt250 g Abbey Malt 33 17 5%
250 g Belgian - Aromatic250 g Aromatic - (late boil kettle addition) 33 38 5%
100 g Belgian - Wheat100 g Wheat - (late boil kettle addition) 38 1.8 2%
500 g Candi Syrup - Belgian Candi Syrup - Brun Foncé500 g Belgian Candi Syrup - Brun Foncé 42 22 10%
5,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Leaf/Whole 7 First Wort at 100 °C 60 min 14.88 20%
15 g Cascade15 g Cascade Hops Leaf/Whole 7 Boil at 100 °C 30 min 8.57 15%
20 g Cascade20 g Cascade Hops Leaf/Whole 7 Boil at 85 °C 15 min 7.38 20%
25 g Cascade25 g Cascade Hops Leaf/Whole 7 Boil 5 min 3.71 25%
20 g Cascade20 g Cascade Hops Leaf/Whole 7 Whirlpool at 80 °C 0 min 1.78 20%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 ml Lactic acid Water Agt Mash 1 hr.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
10 g Bitter Orange peel Flavor Boil 15 min.
4.76 g Corriander Flavor Boil 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.04 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 131.1 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 100 0
Volvic 24.0
Overijse 6.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Protein Rest Strike 66 °C 66 °C 5 min
Steeping 68 °C 68 °C 60 min
13 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 19.8 L) 17.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22.1 L) 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 31.1  
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2022-03-12 15:57 UTC