Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

174 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Cat
Calories: 174 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Wednesday October 3rd 2018
1.053
1.012
5.3%
22.6
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.50 lb Belgian - Pilsner16.5 lb Pilsner 37 1.6 86.4%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 2.6%
2 lb Belgian - Munich2 lb Munich 38 6 10.5%
0.10 lb Belgian - Biscuit0.1 lb Biscuit 35 23 0.5%
19.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 3.8 First Wort 0 min 4.35 25%
1 oz Saaz1 oz Saaz Hops Pellet 6.2 Boil 60 min 11.64 25%
1 oz Saaz1 oz Saaz Hops Pellet 6.2 Boil 5 min 2.32 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 3.8 Boil 5 min 0.71 12.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 3.8 Boil 60 min 3.57 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 390 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.2 gal Steeping the Mash Temperature -- 148 °F 30 min
2.2 gal Second Infusion - Sparging Temperature -- 160 °F 30 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.9 gal (51.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.9 gal (3.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 6.69 26.7  
Mash volume with grains 8.21 32.9  
Grain absorption losses -2.39 -9.6  
Remaining sparge water volume (equipment estimates 8.85 g | 35.4 qt) 7.95 31.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.9 g | 51.6 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.64 58.6
Equipment Profile Used: System Default
 
Notes

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.053
(1.xxx)
Wort Volume:
10.5
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/10/03
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.19M cells / mL / °P
Target Pitch Rate Cells:
390 billion cells
Difference:
-290 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
1.02M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2018-10-03 17:39 UTC