Dirk's Belgian Pale Ale 2025 - Beer Recipe - Brewer's Friend

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Dirk's Belgian Pale Ale 2025

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.18 liters
Post Boil Size: 26.05 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday January 20th 2025
1.054
1.014
5.4%
23.9
9.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg Weyermann - Floor-Malted Bohemian Pilsner4.9 kg Floor-Malted Bohemian Pilsner 36.3 1.9 90.7%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I - (late mash tun addition) 34 39 5.6%
0.10 kg Dingemans - Biscuit0.1 kg Biscuit - (late mash tun addition) 34.5 22 1.9%
0.10 kg Simpsons - Crystal Extra Dark0.1 kg Crystal Extra Dark - (late mash tun addition) 31.7 178.56 1.9%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5.6 Boil 90 min 9.49 37.8%
13 g Motueka13 g Motueka Hops Pellet 8.6 Boil 90 min 13.54 35.1%
5 g Fuggles5 g Fuggles Hops Pellet 4.7 Whirlpool at 80 °C 15 min 0.31 13.5%
5 g Motueka5 g Motueka Hops Pellet 8.6 Whirlpool at 80 °C 15 min 0.56 13.5%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
3 g Citric acid Water Agt Mash 1 hr.
1.70 g sodium metabisulfite Water Agt Mash 1 hr.
0.17 ml fermcap s Water Agt Boil 95 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 3 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
RO + SMB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 12 100 200 50
Sodium Metabisulfite added at 50 ppm
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.6 L Strike 68 °C 67 °C 60 min
12.46 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 21.6
Mash volume with grains 25.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 16.4 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.1 L) 26.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add 5 drops Fermcap S prior to boil.

Make 2.5 L starter

Cool wort to 19 C (66F) before pitching yeast

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  • Last Updated: 2025-02-16 00:06 UTC