Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

163 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ale
Calories: 163 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday May 30th 2016
1.053
1.013
5.3%
23.0
10.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 31.9%
3 kg American - Pale Ale3 kg Pale Ale 37 3.5 31.9%
2 kg American - Munich - Light 10L2 kg Munich - Light 10L 33 10 21.3%
0.40 kg American - Caramel / Crystal 120L0.4 kg Caramel / Crystal 120L 33 120 4.3%
1 kg American - Vienna1 kg Vienna 35 4 10.6%
9.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 14.8 Boil 60 min 19.55 25%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 5 min 2.63 50%
20 g Saaz20 g Saaz Hops Pellet 2.9 Boil 5 min 0.76 25%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g whirlflock Fining Boil 15 min.
1 g servomyces Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
Yes
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 413 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
5 gr gypsum
4 gr cloruro de calcio
3 cc fosforico

sparge
3cc fosforico
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.1 L. Suggest reducing initial water volume to 45.4 L and adding 2.7 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 28.2
Mash volume with grains 34.4
Grain absorption losses -9.4
Remaining sparge water volume (equipment estimates 30.2 L) 38.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Going into fermentor 42
Total: 66.3  
Equipment Profile Used: System Default
 
Notes

Fermentar a 20 ° y subir 1 grado por día hasta los 24 y dejarla 14 días.

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  • Public: Yup, Shared
  • Last Updated: 2016-06-08 20:12 UTC