Nancy's Belgian Pale - Beer Recipe - Brewer's Friend

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Nancy's Belgian Pale

188 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SkunkWerx Brewing
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-belgian-pale-ale/
Created: Wednesday July 31st 2019
1.057
1.014
5.6%
26.7
9.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Belgian - Pilsner3.75 lb Pilsner 37 1.6 45.8%
3.75 lb Belgian - Munich3.75 lb Munich 38 6 45.8%
3 oz German - CaraMunich I3 oz CaraMunich I 34 39 2.3%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 2.3%
3 oz American - Caramel / Crystal 80L3 oz Caramel / Crystal 80L 33 80 2.3%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 1.5%
131 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Fuggles26 g Fuggles Hops Pellet 2.9 Boil 30 min 9.92 50%
26 g Glacier26 g Glacier Hops Pellet 4.9 Boil 30 min 16.76 50%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
1.35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
4.25 g Gypsum Water Agt Mash 1 hr.
0.25 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.7 5.2 10.2 49.4 143.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Mash Infusion -- 152 °F 60 min
11 qt Mash Out Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.84 g | 27.4 qt) 6.77 27.1  
Mash volume with grains (equipment estimates 7.5 g | 30 qt) 7.43 29.7  
Grain absorption losses -1.02 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.6 18.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.6 g | 18.4 qt) 4 16  
Total: 6.77 27.1
Equipment Profile Used: System Default
 
Notes

A good temperature is 67–68°F (20°C), and I’ve never found the need to ramp up the temperature to get a complete fermentation or limit diacetyl. The strain just doesn’t seem to require it, but if it’s part of your process I’m relatively sure it will do no harm.

Reserve a small bit of the hop blend to throw in at flame-out (about twenty-ish pellets—just a dash, really

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  • Last Updated: 2020-03-28 01:38 UTC