Method:All Grain Style:Belgian Pale Ale Boil Time:90 min Batch Size:40 liters
(fermentor volume) Pre Boil Size:50 liters Post Boil Size:42 liters Pre Boil Gravity:1.040
(recipe based estimate)
Post Boil Gravity:1.047
(recipe based estimate)
Efficiency: 70%
(brew house) Calories:184.5
(Per 330ml)
Carbs:14.3 g
(Per 330ml)
Method: co2
Amount: 0.88 bar
Temp: 5 °C
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile
Ca+2
Mg+2
Na+
Cl-
SO4-2
HCO3-
80
5
25
75
80
100
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. each calcium chloride and calcium sulfate to the mash.
Mash the Pilsner, Vienna, and aromatic malts at 151 °F (66 °C) for 60 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. The longer boil will help drive off the precursor compounds of dimethyl sulfide (DMS), found in Pilsner malt. You can add a kettle fining agent if you so desire.
After the boil is complete, chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until terminal gravity is reached. Allow the yeast to free rise in temperature to promote full attenuation, but don’t let the temperature get above 77 °F (25 °C).
Rack the beer, prime, and bottle condition, or keg and carbonate.
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Last Updated: 2021-02-13 11:11 UTC
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NEW Water Requirements:
Gordon Strong's Belgian Pale ale
Equipment Profile Used
System Default
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Water Requirements:
Gordon Strong's Belgian Pale ale
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Recipe Cost
$ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
$0.00
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