Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

163 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Conn
Calories: 163 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday May 1st 2018
1.050
1.009
5.4%
24.7
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 54.1%
3 lb German - Munich Light3 lb Munich Light 37 6 32.4%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.7%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 5.4%
4 oz Belgian - Biscuit4 oz Biscuit 35 23 2.7%
4 oz Belgian - Caramel Pils4 oz Caramel Pils 34 8 2.7%
148 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 9.3 Boil 60 min 16.5 33.3%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3 Boil 30 min 8.18 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 20 min.
0.17 g servomyces Water Agt Boil 20 min.
5 g fermaid Water Agt Boil 20 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 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
7g - epsom salts
7g - calcium chloride
7g - gypsun
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Saccharrification - 12 q @ 165 Infusion -- 152 °F 60 min
3.4 qt Mash out - 3.4 q @ boil Infusion -- 162 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.01 12  
Mash volume with grains 3.75 15  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 5.9 23.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Yeast - Starter with blend of WLP 565 and WLP 550. Starter made from 200 g pilsner dme + 0.5 g fermaid.

Amended tap water with 7 g each epsom salts, calcium chloride, and gypsum.

Saccharrification temp appears to settle at 150.5 for the duration of the mash.

Mashout temp:

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  • Last Updated: 2018-07-10 21:01 UTC