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

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Ben's Belgian Pale Ale

181 calories 18.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.55 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday February 24th 2024
1.055
1.013
5.6%
33.9
8.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 76.8%
5.40 oz Dingemans - Aromatic Malt5.4 oz Aromatic Malt 36.3 19 5.2%
4.80 oz Flaked Oats4.8 oz Flaked Oats 33 2.2 4.6%
7.20 oz Dingemans - Cara 20 MD (Caravienne) 7.2 oz Cara 20 MD (Caravienne) 34 20 6.9%
3.60 oz Weyermann - Caramunich Type 23.6 oz Caramunich Type 2 34 45 3.5%
1.58 oz Briess - Carapils Malt1.58 oz Carapils Malt 34.5 1.5 1.5%
1.58 oz American - Red Wheat1.58 oz Red Wheat 38 2.5 1.5%
104.16 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.48 oz Barth-Haas - Saaz Late0.48 oz Saaz Late Hops Pellet 5.1 Boil 60 min 15.41 38.7%
0.10 oz Magnum0.1 oz Magnum Hops Pellet 16.4 Boil 60 min 10.33 8.1%
0.42 oz Barth-Haas - Saaz Late0.42 oz Saaz Late Hops Pellet 5.1 Boil 20 min 8.17 33.9%
0.24 oz Barth-Haas - Saaz Late0.24 oz Saaz Late Hops Pellet 5.1 Boil 0 min 19.4%
1.24 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
0.60 tsp Irish Moss Fining Boil 10 min.
1.50 oz Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
- 3522
Amount:
0.60 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 qt Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.61 g | 22.4 qt) 4.61 18.5  
Mash volume with grains (equipment estimates 6.13 g | 24.5 qt) 5.13 20.5  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3.55 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.61 18.5
Equipment Profile Used: System Default
 
Notes

BIAB method. Heat 7.9 gal tap water to 157° F. Add grain and mash at 152° F for 60 minutes, stirring every 20 minutes. Remove bag and let drain while starting boil. Boil for 70 minutes. Chill to 68° F, oxygenate and pitch yeast. Let fermentation temperature rise naturally up to 74° F. After 10 days, rack and let condition for another 10 days. Bottle using dextrose to 2.5 vol. CO2.

https://www.homebrewersassociation.org/homebrew-recipe/bens-belgian/

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  • Last Updated: 2024-02-24 22:28 UTC