Belgian Pale Ale - Beer Recipe - Brewer's Friend

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Belgian Pale Ale

194 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 120 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yehuda
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Saturday May 2nd 2020
1.063
1.016
6.2%
29.1
5.5
5.2
211.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg German - Pilsner11 kg Pilsner ₪ 6.50 / kg
₪ 71.50 		38 1.6 79.7%
1 kg Rolled Oats1 kg Rolled Oats ₪ 6.50 / kg
₪ 6.50 		33 2.2 7.2%
1 kg Brown Sugar1 kg Brown Sugar 45 15 7.2%
0.50 kg German - Caramel Pils0.5 kg Caramel Pils ₪ 13.00 / kg
₪ 6.50 		35 2.4 3.6%
0.30 kg United Kingdom - Crystal 15L0.3 kg Crystal 15L ₪ 14.00 / kg
₪ 4.20 		34 15 2.2%
13.80 kg / ₪ 88.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops ₪ 0.46 / g
₪ 13.80 		Pellet 15 Boil 120 min 23.82 40%
15 g Willamette15 g Willamette Hops ₪ 0.46 / g
₪ 6.90 		Pellet 4.5 Boil 30 min 2.52 20%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.71 40%
75 g / ₪ 20.70
 
Other Ingredients
Amount Name Cost Type Use Time
38 g Epsom Salt Water Agt Mash 2 hr.
50 g Gypsum Water Agt Mash 2 hr.
10 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
7 g Lye Water Agt Mash 1 hr.
6.50 ml Sulfuric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
6 Each
Cost:
₪ 17.00 / each
₪ 102.00
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 772 B cells required
₪ 102.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 527.7 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
I used the Burton on Trent water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Strike 75 °C 67 °C 60 min
33 L Sparge 65 °C 65 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 6 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.78 L. Suggest reducing initial water volume to 45.4 L and adding 16.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 46.85 L. Suggest reducing strike water volume to 36.95 L and adding 1.45 L sparge/top-off. 38.4
Strike water volume at mash thickness of 3 L/kg 38.4
Mash volume with grains 46.8
Grain absorption losses -12.8
Remaining sparge water volume (equipment estimates 36.5 L) 34.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 61.8 L) 60
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 50 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 50
Total: 73.1  
Equipment Profile Used: System Default
 
Notes

2 Hour boil
OG: 1.054
44 liters split between two fermenters
About 8 liters left in boil kettle
beer came out of plate chiller @ 21 degrees
delay yeast pitch by one day to make sure beer is 18 degrees
pitch at 300 billion cells per fermenter


Mash, sparge, and boil took place without incident!
Vigorous Fermentation is proceeding well.

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  • Last Updated: 2020-08-05 11:42 UTC