Belgian pale ale - Beer Recipe - Brewer's Friend

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Belgian pale ale

142 calories 11.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 142 calories (Per 330ml)
Carbs: 11.6 g (Per 330ml)
Created: Friday October 11th 2019
1.047
1.007
5.3%
18.4
5.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pale 2-Row2.5 kg Pale 2-Row 37 1.8 51%
2 kg American - Pilsner2 kg Pilsner 37 1.8 40.8%
250 g Riverbend Malt - Munich - Light 10L250 g Munich - Light 10L 37 10 5.1%
150 g American - Caramel / Crystal 40L150 g Caramel / Crystal 40L 34 40 3.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 13.31 66.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 30 min 5.12 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Brewmaster - Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Adjusted cacl2 @ start of mash to bairnsdale Victoria water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.7 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.7
Mash volume with grains 17.9
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 19 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

10 grams of orange peel at 15 minutes before flame out with whirlfloc and nutrient.

Step mash 20 minutes @ 53*Celsius 

        Mash 40 minutes  @ 64*Celsius <br />
Last Updated and Sharing
 
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  • Last Updated: 2019-10-30 08:09 UTC