Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

161 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.65 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday March 3rd 2024
1.049
1.012
4.9%
34.6
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Extra Pale Malt7 lb Extra Pale Malt 38 1.9 73.7%
1.50 lb American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L 35 10 15.8%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 34.5 22 5.3%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 5.3%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 28.79 37.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 20 min 5.81 12.5%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.4 Boil 0 min 50%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
53.6 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Strike 167 °F 153 °F 60 min
2.2 gal Batch Sparge 153 °F 168 °F 60 min
1 gal Temperature 214 °F 214 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.09 32.4  
Mash volume with grains 8.85 35.4  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.65 26.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Estimated amount in fermentor 5 20  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

03/2/2024: Brewing day

At the end of the 60 min of masing the wort was at 147F. I turned the stove to reach 153F again. Then I left it mashing for an extra 20 min app. while I was heating up the 2.2 gal of water to 168F to do the sparging.

The OG was 1.060 but it should have been 1.047. Since the FG needs to be at 1.007, I diluted the app. 4.2 gal in the carboy by adding 0.9 gal (4 L) of (boiled and cooled) water. The calc was the following: (1.060 - 1.047)/((1.060-1.007)*4.2 = 0.9.

The measured SG after the dilution was ~1.048.

3/9/2024: Checked SG

Fermentation (bubbling) actually stopped about 3 days before this date. Measured SG was ~1.014.
1oz of Styrian Goldings added directly to the carboy for aroma. Original recipe said 2 oz, but the beer already seemed hoppy enough when I tried it. According to the recipe, in 6 days I should rack the beer.

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  • Last Updated: 2024-03-10 20:58 UTC