Belgian Pale Ale 5 - Beer Recipe - Brewer's Friend

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Belgian Pale Ale 5

162 calories 16 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: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Wednesday November 2nd 2022
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1.053
1.012
5.5%
31.8
10.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,847 g Weyermann - Extra Pale Premium Pilsner Malt2847 g Extra Pale Premium Pilsner Malt 38 1.5 57%
1,000 g Dingemans - Munich MD1000 g Munich MD 36.5 6.3 20%
200 g German - Abbey Malt200 g Abbey Malt 33 17 4%
200 g Belgian - Biscuit200 g Biscuit 35 23 4%
150 g Belgian - Special B150 g Special B 34 115 3%
100 g Flaked Wheat100 g Flaked Wheat 34 2 2%
500 g Candi Syrup - Belgian Candi Syrup - Brun Foncé500 g Belgian Candi Syrup - Brun Foncé - (late boil kettle addition) 42 22 10%
4,997 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Brewer's Gold25 g Brewer's Gold Hops Leaf/Whole 6.5 First Wort at 100 °C 60 min 18.19 26.9%
10 g Goldings10 g Goldings Hops Pellet 5.3 Boil at 85 °C 15 min 3.24 10.8%
10 g Goldings10 g Goldings Hops Pellet 5.3 Boil 10 min 2.37 10.8%
15 g Goldings15 g Goldings Hops Pellet 5.3 Whirlpool at 80 °C 5 min 1.05 16.1%
25 g Brewer's Gold25 g Brewer's Gold Hops Pellet 6.5 Whirlpool at 80 °C 0 min 2.07 26.9%
8 g Brewer's Gold8 g Brewer's Gold Hops Pellet 6.5 Boil 30 min 4.92 8.6%
93 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.
4 ml Lactic acid Water Agt Mash 1 hr.
15 g Bitter Orange peel Flavor Boil 15 min.
5 g Corriander Flavor Boil 0 min.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.04 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 216 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 161.8 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
24B Belgian Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 30 15 30 60 200
Delhaize 15.0
Overijse 15.0
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 19.7 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.2 L) 23.1
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 22
Total: 31.4  
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2022-12-27 13:17 UTC