2019 Belgian Pale Ale - Beer Recipe - Brewer's Friend

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2019 Belgian Pale Ale

155 calories 14.3 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Sunday June 16th 2019
1.051
1.010
5.4%
27.7
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 47.2%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light 42 4 27.8%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 13.9%
3.20 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg American - Munich - Light 10L0.2 kg Munich - Light 10L 33 10 5.6%
0.05 kg German - Melanoidin0.05 kg Melanoidin 37 25 1.4%
0.05 kg United Kingdom - Amber0.05 kg Amber 32 27 1.4%
0.10 kg American - Victory0.1 kg Victory 34 28 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Magnum13 g Magnum Hops Pellet 15 Boil 60 min 25.27 39.4%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.42 30.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.97 30.3%
33 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Higgins, ACT, Australia 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Water added to kettle 19.5
Grain absorption losses (steep / mash) -0.4
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 26.6 L) 21
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 15.4 L) 21
Estimated amount in fermentor 21
Total: 19.5  
Equipment Profile Used: System Default
 
Notes

brewed Sun 9 June. Coopers draught kit - 25 ibu - magnum listed just to match ibus.
Steeped grains with handful of pilsner in cast iron pot starting at 65C for 30 mins. Aprox 2 litres. Boiled with hops 5 min. DME lumped. yeast smacked then immediately on stirplate in 200 ml wort for 3 hours. 40 sec O2, then pitched at 18C.
tues am 11 brix, upped temp to 21C. Tues noon added 500g sucrose.
temp 24c next couple of days. reset to 21 on friday. reset to 18C on Monday morning 24 june.
kegged wed night 26/6 plus bottled 3 litres primed to around 3.5 vols.

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  • Last Updated: 2019-06-26 12:09 UTC