Devil's Path Belgian Ale - Beer Recipe - Brewer's Friend

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Devil's Path Belgian Ale

140 calories 12.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.137 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 140 calories (Per 12oz)
Carbs: 12.6 g (Per 12oz)
Created: Wednesday September 25th 2019
1.043
1.008
4.6%
14.8
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 53.1%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 29.2%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 8.8%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 8.8%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 60 min 11.72 40%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 0.16 20%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 1.53 20%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Whirlpool 0 min 1.36 20%
2.50 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.56 g | 14.3 qt) 3.6 14.4  
Mash volume with grains (equipment estimates 3.56 g | 14.3 qt) 4.16 16.6  
Grain absorption losses (steeping) -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 2.97 g | 11.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 1.5 6  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 4.04 16.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Single infusion mash - 1 hour at 150 degrees. I considered a step mash, but there was some conflicting information about that, so I skipped it.

Other additives:
1 tsp Irish moss
1/2 tsp calcium chloride
2 tsp Fermax yeast nutrient

It came out darker and with a lower ABV, but it tasted A-OK.

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  • Last Updated: 2020-01-16 15:45 UTC