"non-alcohol" Belgian Ale - Beer Recipe - Brewer's Friend

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"non-alcohol" Belgian Ale

40 calories 2.5 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.012 (recipe based estimate)
Post Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 40 calories (Per 12oz)
Carbs: 2.5 g (Per 12oz)
Created: Monday May 8th 2023
1.013
1.001
1.5%
17.1
1.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Briess - DME Pilsen Light1.5 lb DME Pilsen Light 43 2 85.7%
0.25 lb Belgian - CaraVienne0.25 lb CaraVienne 34 20 14.3%
1.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 17.06 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 24 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-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.45 g | 25.8 qt) 5.92 23.7  
Mash volume with grains (equipment estimates 6.45 g | 25.8 qt) 5.94 23.7  
Grain absorption losses (steeping) -0.03 -0.1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 6.42 25.7
Equipment Profile Used: System Default
""non-alcohol" Belgian Ale" Belgian Pale Ale beer recipe by Brewer #393975. Extract, ABV 1.51%, IBU 17.06, SRM 1.93, Fermentables: (DME Pilsen Light, CaraVienne) Hops: (Saaz)
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  • Last Updated: 2024-08-04 19:12 UTC