Battery Belgian ale 7/6 - Beer Recipe - Brewer's Friend

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Battery Belgian ale 7/6

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday July 6th 2024
1.048
1.012
4.8%
36.8
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 68.1%
1 lb Munich1 lb Munich 37 6 13.6%
245 g Castle Malting - Château Abbey245 g Château Abbey 33 17.5 7.4%
0.40 lb Corn Sugar - Dextrose0.4 lb Corn Sugar - Dextrose 42 0.5 5.4%
0.40 lb Rice Hulls0.4 lb Rice Hulls 0 0 5.4%
7.34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Tettnanger56 g Tettnanger Hops Pellet 2.1 Boil 60 min 21.88 50%
28 g Tettnanger28 g Tettnanger Hops Pellet 2.1 Boil 60 min 10.94 25%
28 g Tettnanger28 g Tettnanger Hops Pellet 2.1 Boil 10 min 3.97 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Dorchester 2023
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
5.75 gal 158 °F 158 °F 45 min
5.75 gal 162 °F 162 °F 20 min
5.75 gal 170 °F 170 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.04 12.1  
Mash volume with grains 3.59 14.4  
Grain absorption losses -0.87 -3.5  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 5.65 g | 22.6 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.09 24.3
Equipment Profile Used: System Default
"Battery Belgian ale 7/6" Belgian Pale Ale beer recipe by RabylNitrate. All Grain, ABV 4.77%, IBU 36.79, SRM 5.19, Fermentables: (Pilsner, Munich, Château Abbey, Corn Sugar - Dextrose, Rice Hulls) Hops: (Tettnanger) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2024-08-21 19:22 UTC