belgian pale 20 - Beer Recipe - Brewer's Friend

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belgian pale 20

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday February 26th 2020
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OG: 1.060 FG: 1.011 ABV: 6.5% IBU: 28

1.051
1.009
5.6%
31.0
7.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 88.3%
0.75 lb German - CaraMunich I0.75 lb CaraMunich I 34 39 7.4%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.8%
10.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 2.9 Boil 60 min 5.74 5.9%
2 oz Galaxy2 oz Galaxy Hops Pellet 16 Boil 5 min 25.24 23.5%
1 oz enigma1 oz enigma Hops Pellet 17.7 Boil 0 min 11.8%
2 oz Motueka2 oz Motueka Hops Pellet 7 Boil 0 min 23.5%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop 5 days 23.5%
1 oz enigma1 oz enigma Hops Pellet 17 Dry Hop 5 days 11.8%
8.50 oz / $ 0.00
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Imperial Yeast - A20 Citrus
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
67 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Imperial Yeast - A43 Loki
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium High
Optimum Temp:
60 - 100 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Milpitas Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
mash: 0.5 tsp CaSO4, 0.5 CaCl2, 0.25 MgSO4
sparge: 0.25 CaCl2 and 0.125 CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion 166 °F 154 °F 50 min
14 qt Batch Sparge 168 °F 155 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.46 17.8  
Mash volume with grains 5.27 21.1  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.02 g | 16.1 qt) 4.07 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

fr: 17-5=12 qts
sparge: 26-12=14 qts
Mash: 154 to 152
boil grav: 1.040 at 7 gal
OG: 1.051
fg: 1.009

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  • Last Updated: 2020-03-26 14:28 UTC