Belgian Gold Pale Ale II - Beer Recipe - Brewer's Friend

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Belgian Gold Pale Ale II

550 calories 57.4 g 1 L
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dr. G
Calories: 550 calories (Per 1L)
Carbs: 57.4 g (Per 1L)
Created: Saturday July 21st 2018
1.059
1.015
5.8%
25.3
10.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg German - Pilsner4.2 kg Pilsner 38 1.6 71.2%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 8.5%
0.73 kg German - Munich Dark0.73 kg Munich Dark 37 15.5 12.4%
0.47 kg Belgian - Biscuit0.47 kg Biscuit 35 23 8%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 16.16 41.2%
40 g Hallertau Blanc40 g Hallertau Blanc Hops Pellet 10 Whirlpool at 75 °C 10 min 9.09 58.8%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g nutrients Other Boil 15 min.
5 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Gilles' Malt forward Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 11 8 64 180 84
Add 7g CaSO4 (gypsum) per 22L

Add 3.2g of CaSO4 (gypsum) for 10L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike at 76C Infusion -- 68 °C 60 min
12 L Strike at 76C Sparge -- 68 °C 15 min
Starting Mash Thickness: 3.33 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 19.6
Mash volume with grains 23.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 15.2 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 22
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Batch #2 ...decrease Hallertau Blanc to 40g. Also add 1lbs of biscuit.

Nest time:
boiling 27L....too much. Next time calculate for 26L total. 32L of water minus 6L (6kg of bill) plus 2L of false bottom. Reduce total water...maybe 22+8 for sparging

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  • Last Updated: 2019-05-19 00:27 UTC