Wallon Belgian ale - Beer Recipe - Brewer's Friend

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Wallon Belgian ale

119 calories 11.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)
Created: Tuesday October 25th 2016
1.039
1.009
4.0%
24.1
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 72.7%
0.50 kg American - Vienna0.5 kg Vienna 35 4 6.1%
1.25 kg Flaked Wheat1.25 kg Flaked Wheat 34 2 15.2%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.1%
8.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 4.4 First Wort at 80 °C 0 min 18.02 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 15 min 1.99 8.3%
1 oz Nugget1 oz Nugget Hops Pellet 14 Whirlpool 15 min 2.53 8.3%
3 oz Saaz3 oz Saaz Hops Pellet 4.4 Whirlpool 15 min 1.59 25%
3 oz Saaz3 oz Saaz Hops Pellet 4.4 Dry Hop 14 days 25%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 14 days 16.7%
12 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Eau de mash

4g gypse
12g cacl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.69 L. Suggest reducing initial water volume to 45.06 L and adding 8.29 L sparge/top-off.  
Strike water volume at mash thickness of 5 L/kg 38.8
Mash volume with grains 43.9
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 23.3 L) 29.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.4 L) 60
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 47.7
Hops absorption losses (whirlpool, hop stand) -0.7
Going into fermentor 47
Total: 68.7  
Equipment Profile Used: System Default
 
Notes

Version 2 -

-Beaucoup moins de vienna (passé de 30% èa 6%)
-changé le sucre de cane pour du candi
-Monté la température de mash de 66 a 68
-Changé la levure Belle saison pour de la Wyeast Abbey ale
-Enlevé le houblon Tettnanger, changer pour Sterling, nugget et citra
-ajouter des minéraux, je crois que le ph original était trop haut

Une toute nouvelle bière!
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Belgian ale de soif pour Noel. Douce, bien claire, sèche mais avec du corps quand meme et un nez juste assez floral. J'ai le gout d'essayer un nouveau houblon noble pour l'occasion. J'ai mis Belle saison a titre de référence. Mais je crois qu'une bonne atténuation est importante pour y ajouter l'aspect "souafe". De plus, on sait que la belle saison travaille vite, donc ça serait assurément prêt pour les fêtes.



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Og 1.037
650g au lieu de 500 cane sugar pour atteindre OG

FG belle saison 1.002 Dry hop 2.5oz 1.5 jours Tettnanger 4.6%
FG Saison III 1.003 Dry hop 3oz 1.5 jours Mosaic 4.5%

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  • Last Updated: 2017-05-07 15:32 UTC