BG-X - Belgian Pale Ale style - Beer Recipe - Brewer's Friend

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BG-X - Belgian Pale Ale style

161 calories 18 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: BGB
Calories: 161 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Sunday May 3rd 2020
1.052
1.015
4.9%
23.4
7.1
n/a
36.66
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 4.10 € / kg
16.40 € 		39 2.3 86%
0.25 kg Thomas Fawcett - Crystal Malt0.25 kg Crystal Malt 8.90 € / kg
2.23 € 		33 61 5.4%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 3.00 € / kg
1.20 € 		42 0.5 8.6%
4.65 kg / 19.83 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Southern Cross10 g Southern Cross Hops 0.15 € / g
1.45 € 		Pellet 12.5 Boil 60 min 15.68 18.2%
10 g Chinook (10 AA) / 45 Grams USA10 g Chinook (10 AA) / 45 Grams USA Hops 0.11 € / g
1.10 € 		Pellet 10 Boil 5 min 2.5 18.2%
15 g Citra (13.9 AA) / 220 Grams15 g Citra (13.9 AA) / 220 Grams Hops 0.26 € / g
3.96 € 		Pellet 13.9 Boil 5 min 5.21 27.3%
20 g Citra (13.9 AA) / 220 Grams USA20 g Citra (13.9 AA) / 220 Grams USA Hops 0.13 € / g
2.53 € 		Pellet 13.9 Dry Hop at 24 °C 3 days 36.4%
55 g / 9.04 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss 0.25 € / g
2.45 € 		Fining Boil 30 min.
2.45 €
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
5.34 € / each
5.34 €
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
5.34 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 112.5 g       Temp: 23 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 76 °C 72 °C 60 min
10 L Sparge 70 °C 70 °C 30 min
Quick Water Requirements
Water Liters
Total strike volume 28.9
Mash volume with grains 31.7
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.9 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 18.1 L) 21
Estimated amount in fermentor 21
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

n order to ensure adequate capacity of vessels for mashing and sparging, it is useful to know the total volume of the mash. The following simple formula should be rather obvious:

Total mash volume = volume of water + volume of grain

Of course first it is necessary to know the volume that the grain displaces when mashed (which is different from its dry volume). Once again this depends on the specifics of the grain bill, but a value of 0.32 quarts per pound (0.67 L/kg) is a reasonable average. Therefore, in the example above, the mash volume is 12.5 + 3.2 = 15.7 quarts (14.8 L).

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  • Last Updated: 2020-07-10 15:34 UTC