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

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Iron Brewer Belgian Pale Ale

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steven McCollick
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday October 2nd 2019
1.056
1.014
5.6%
25.7
10.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 58.3%
2 lb American - Vienna2 lb Vienna 35 4 16.7%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 8.3%
1 lb Belgian - Munich1 lb Munich 38 6 8.3%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.71 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.11 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 0 min 1.87 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.50 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 10 0 80 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.98 g | 23.9 qt) 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Brew Day - 10/14/19

Use Distilled Water
Water Salt Additions:(Mash Water Only) for pH: 5.21
Gypsum - 2.5 g
Epsom Salt - 3 g
Salt - .5 g
Calcium Chloride - 5 g

Mash with 4.5 Gal. (18 Qt)
Mash at 153F for 60 minutes (my temp was low so I added about 2 qts. boiling water)
Mash pH = 5.25

Sparge with 4.58 Gal (18.3 Qt)
Forgot to adjust for the 2 qts of extra water that I added at mash. This gave me more wort in my kettle.

Pre-Boil Volume = 8.5 Gal
Pre-Boil pH = 5.33
Pre-Boil Gravity = 1.038

Boiled wort for 90 minutes to get OG = 1.057
Added hops according to schedule.

Chilled wort and racked to fermenter.
Oxygenated wort and pitched yeast (Wyeast 3522 Belgian Ardennes)
Fermented at 67-68 F for first 3 days.
Let temp rise to 70-71*F afterwards




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  • Last Updated: 2019-10-18 18:51 UTC