GF Belgian Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

GF Belgian Ale

207 calories 23.9 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Gluten Free Home Brewing
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Sunday November 20th 2016
1.062
1.019
5.7%
30.9
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb White Sorghum Syrup - Gluten Free3.5 lb White Sorghum Syrup - Gluten Free 44 1.5 49.4%
3.50 lb Brown Rice Syrup - Gluten Free3.5 lb Brown Rice Syrup - Gluten Free 44 2 49.4%
1.25 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)1.25 oz Belgian Candi Syrup - Dark (80L) 32 80 1.1%
7.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Leaf/Whole 8.2 Boil 60 min 20.05 37.5%
0.25 oz Perle0.25 oz Perle Hops Leaf/Whole 8.2 Boil 30 min 5.14 12.5%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 5.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Fining Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       Amount: 3 Oz       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Bring to boil, add fermentables, continue boil until hot break Temperature -- 180 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.21 20.8  
Mash volume with grains 5.21 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 3.93 g | 15.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 5.21 20.8
Equipment Profile Used: System Default
 
Notes

Belgain style blonde / pale ale made with sorghum, rice and sugar cane
Ingredients:

3 lbs White Sorghum Syrup (prior to boil)<br />
3 lbs Rice Extract Syrup (prior to boil)<br />
2 lbs 6 oz Table Sugar (prior to boil)<br />
0.75 oz Belgian Dark Candi Sugar (prior to boil)<br />
0.75 oz Perle Hops (60 min)<br />
1 tsp Gypsum (60 min)<br />
0.25 oz Perle Hops (30 min)<br />
1 tsp Diammonium Phosphate (30 min)<br />
1 oz Saaz Hops (15 min)<br />
1 tsp Irish Moss (15min)<br />
1 pkg Safbrew S-33 Dry Yeast<br />


Additional Instructions
Primary Ferment: 14 days at 68 degrees

Beer Profile
Original Gravity: 1.064
Final Gravity: 1.017
Recipe Type: extract
Yield: 5.0 Gallons
printer icon
Procedure:

Bring water to boil, and primary ferment-able sugars, return to boil and achieve hot break.

Add hops, finings and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Last Updated and Sharing
 
659
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-20 22:05 UTC