Belgian Pale attempt 3 (final) - Beer Recipe - Brewer's Friend

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Belgian Pale attempt 3 (final)

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday April 8th 2015
1.058
1.014
5.8%
30.3
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 74.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5.6%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 8.5%
1 lb German - Vienna1 lb Vienna 37 4 11.3%
8.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 6.97 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 21.92 28.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.39 14.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Dry Hop 4 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz table sugar Spice Boil 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 0.98 3.9  
Mash volume with grains 1.16 4.7  
Grain absorption losses -0.28 -1.1  
Remaining sparge water volume 5.49 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 4.91 g | 19.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 6.47 25.9
Equipment Profile Used: System Default
 
Notes

Yeast will be started. Not sure exactly how yet, but it should be Thurs. night then brew Saturday morning/afternoon.

Steep the grains for 50-60 minutes at about 146F.

Bring to boil.
Add LME
Bring to boil

Start hop additions<br />


Not sure the exact fermentation schedule, but we could add fruit at time of secondary fermentation. Also, figured we could dry hop if we wanted to, but probably don't need to (provided I buy the hops).

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  • Last Updated: 2015-04-08 20:42 UTC