Dinosaur Pale Ale v2 - Beer Recipe - Brewer's Friend

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Dinosaur Pale Ale v2

170 calories 19.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 14 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 63% (ending kettle)
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday April 18th 2022
1.055
1.016
5.1%
35.1
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Dingemans - Belgian Pilsner Malt1.6 kg Belgian Pilsner Malt 37 1.6 40%
1.20 kg BE - Pale Ale1.2 kg Pale Ale 38 3.4 30%
0.40 kg Munich0.4 kg Munich 37 6 10%
0.40 kg German - CaraMunich I0.4 kg CaraMunich I 34 39 10%
0.40 kg Flaked Wheat0.4 kg Flaked Wheat 34 2 10%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 14 Boil 60 min 13.22 10.6%
8 g Magnum8 g Magnum Hops Pellet 14 Boil 15 min 10.5 17%
8 g Centennial8 g Centennial Hops Pellet 9.5 Boil 15 min 7.12 17%
5 g Amarillo5 g Amarillo Hops Pellet 9 Boil 15 min 4.22 10.6%
8 g Magnum8 g Magnum Hops Pellet 15 Boil 0 min 17%
8 g Centennial8 g Centennial Hops Pellet 9.5 Boil 0 min 17%
5 g Amarillo5 g Amarillo Hops Pellet 9 Boil 0 min 10.6%
47 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
The name is a tribute to all dinosaurs. They had some bad luck, and it's easy to forget they even existed.

Doing pilsner majority on the grain bill to achieve a crips and smooth beer, but balanced out with pale malt to get some body. Adding munich malt to enhance the malt taste of the beer and caramunich I to add caramel aroma and a some deep red color.

Doing 67 degrees Celcius infusion for emphasing lower alcohol production and sweeter taste.

Using Magnum for bittering and for getting a wood and herbal taste, with Centennial contributing with lemon and resin notes, adding a smaller dose of amarillo for floral and extra lemon addition. Aiming for a relatively large hop addition for both taste and aroma without achieving high bitterness.

The T-58 yeast should enhance the fruitynes of the beer adding phenols for spicy flavoring. Hoping that the wooden and floral feel from the hops balance the spicy notes created from the yeast.

--
New to v2:
- Adding higher percentage of Caramunich I for greater caramel taste.
- Adding flaked wheat for head retention.
- Adjusting down pale ale and pilsner malt to adjust for flaked wheat addition.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 67 °C 67 °C 60 min
8.2 L Sparge 78 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 21.9
Mash volume with grains 24.5
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 11.1 L) 14
Estimated amount in fermentor 14
Total: 21.9  
Equipment Profile Used: System Default
"Dinosaur Pale Ale v2" Belgian Pale Ale beer recipe by Aubelito. BIAB, ABV 5.14%, IBU 35.06, SRM 9.63, Fermentables: (Belgian Pilsner Malt, Pale Ale, Munich, CaraMunich I, Flaked Wheat) Hops: (Magnum, Centennial, Amarillo)
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  • Last Updated: 2022-09-30 17:25 UTC