Belgian Pale-Double Take - Beer Recipe - Brewer's Friend

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Belgian Pale-Double Take

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 13.5 gallons (ending kettle volume)
Pre Boil Size: 15.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Wednesday January 13th 2016
1.057
1.010
6.2%
37.4
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pale Ale9.75 lb Pale Ale 38 3.4 37.3%
9.75 lb Belgian - Pilsner9.75 lb Pilsner 37 1.6 37.3%
3.25 lb Belgian - CaraVienne3.25 lb CaraVienne 34 20 12.4%
2.60 lb Cane Sugar2.6 lb Cane Sugar 46 0 9.9%
0.80 lb Belgian - Aromatic0.8 lb Aromatic 33 38 3.1%
26.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Styrian Goldings2.2 oz Styrian Goldings Hops Pellet 5.7 Boil 90 min 22.21 17.7%
2.20 oz Hallertau Hersbrucker2.2 oz Hallertau Hersbrucker Hops Pellet 1.7 Boil 90 min 6.62 17.7%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.7 Boil 20 min 6.63 16.1%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 1.7 Boil 20 min 1.98 16.1%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 5.7 Dry Hop 7 days 32.3%
12.40 oz / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 147 °F 60 min
-- -- 168 °F 15 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.07 gal (64.26 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.07 gal (16.26 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.6 gal (66.41 qt). Suggest reducing initial water volume to 10.12 gal (40.46 qt) and adding 4.6 gal (18.41 qt) sparge/top-off. 14.72 58.9  
Strike water volume at mash thickness of 2.5 qt/lb 14.72 58.9  
Mash volume with grains 16.6 66.4  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume 3.78 15.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 16.07 g | 64.3 qt) 15.5 62  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil volume (equipment estimates 12.94 g | 51.7 qt) 13.5 54  
Estimated amount in fermentor 13.5 54  
Total: 18.5 74
Equipment Profile Used: System Default
 
Notes


WLP510
Primary, pitch at 60, rise to 71 over 4 days, hold 71 for 2 more days.
Drop back to 58 over 2 days.
Drop 2q yeast from cone after 58 reached. Drop another 1-2q 12-24h later.

WLP650
Secondary, pitch at 58, hold for 3 weeks.
Add DH



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  • Last Updated: 2016-06-06 03:41 UTC