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

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BELGIAN PALE ALE II

3012 calories 305.9 g 6 L
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.42 liters
Post Boil Size: 8.05 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 3012 calories (Per 6L)
Carbs: 305.9 g (Per 6L)
Created: Wednesday January 3rd 2024
1.054
1.013
5.4%
29.1
17.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
500 g Castle Malting - Chateau Pilsen Malt500 g Chateau Pilsen Malt 37 3.84 28.5%
300 g Castle Malting - Château Pale Ale300 g Château Pale Ale 38 7.58 17.1%
300 g Castle Malting - Château Vienna300 g Château Vienna 38 5.44 17.1%
250 g Weyermann - Carapils250 g Carapils 34.5 4.11 14.2%
300 g Castle Malting - Château Biscuit300 g Château Biscuit 35 43.87 17.1%
7 g Maltodextrin7 g Maltodextrin 39 0.4%
100 g German - Melanoidin100 g Melanoidin 37 65.22 5.7%
1,757 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Target4 g Target Hops Pellet 11.5 Boil 60 min 18.58 16.7%
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.51 25%
4 g Saaz4 g Saaz Hops Pellet 3.5 Boil 10 min 2.05 16.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Hop Stand 5 min 3.93 41.7%
24 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.18 g Servomyces Other Boil 10 min.
5 g Coriander Water Agt Boil 15 min.
1.30 g Chalk Water Agt Mash 1 hr.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
2.30 g Salt Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 hr.
1.79 g Citric acid Water Agt Mash 1 hr.
3.80 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
7 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 47 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 36.5 g       Temp: 22 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 L Strike 69 °C 63 °C 60 min
8.21528 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.3
Mash volume with grains 6.4
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 10.2 L) 8.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7.1 L) 8.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.1  
Equipment Profile Used: System Default
"BELGIAN PALE ALE II" Belgian Pale Ale beer recipe by manuel rodriguez. All Grain, ABV 5.36%, IBU 29.07, SRM 17.1, Fermentables: (Chateau Pilsen Malt, Château Pale Ale, Château Vienna, Carapils, Château Biscuit, Maltodextrin, Melanoidin) Hops: (Target, Hallertau Mittelfruh, Saaz, Styrian Goldings) Other: (Servomyces, Coriander, Chalk, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Citric acid)
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  • Last Updated: 2025-03-05 13:58 UTC