Champale Ale v2 - Beer Recipe - Brewer's Friend

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Champale Ale v2

180 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: munnen
Calories: 180 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Monday May 22nd 2017
1.060
1.005
7.2%
43.2
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,200 g United Kingdom - Maris Otter Pale3200 g Maris Otter Pale 38 3.75 78%
600 g American - Munich - Light 10L600 g Munich - Light 10L 33 10 14.6%
300 g Finland - Wheat Malt300 g Wheat Malt 38 2 7.3%
4,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 60 min 22.62 15.4%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 20 min 20.55 23.1%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 0 min 23.1%
25 g Strisselspalt25 g Strisselspalt Hops Pellet 3.5 Boil 0 min 38.5%
65 g / $ 0.00
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 66 °C 10 min
8 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26 L) 26
Mash volume with grains (equipment estimates 28.7 L) 28.7
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Volume into fermentor 15
Total: 26  
Equipment Profile Used: System Default
"Champale Ale v2" Belgian Pale Ale beer recipe by munnen. BIAB, ABV 7.18%, IBU 43.17, SRM 7.41, Fermentables: (Maris Otter Pale, Munich - Light 10L, Wheat Malt) Hops: (Mosaic, Strisselspalt)
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  • Public: Yup, Shared
  • Last Updated: 2017-05-26 14:36 UTC