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Gordon Strong's Belgian Pale ale

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: 141 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)

Created: Thursday February 4th 2021

Original Gravity:

1.047

Final Gravity:

1.006

ABV (standard):

5.4%

IBU (tinseth):

21.6

EBC (ebcmorey):

19.4

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5.40 kg	Bestmalz - BEST Pilsen5.4 kg BEST Pilsen	37	3.57	60.9%
2.20 kg	Bestmalz - BEST Vienna2.2 kg BEST Vienna	37	8.64	24.8%
0.45 kg	Bestmalz - BEST Caramel Aromatic0.45 kg BEST Caramel Aromatic	34.5	49.21	5.1%
0.45 kg	Bestmalz - BEST Caramel Munich III0.45 kg BEST Caramel Munich III	34.5	166.62	5.1%
0.34 kg	Bestmalz - BEST Biscuit0.34 kg BEST Biscuit	35	51.87	3.8%
22 g	Belgian - De-Bittered Black22 g De-Bittered Black	34	1508.91	0.2%
8.86 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
80 g	Saaz80 g Saaz Hops	Leaf/Whole	3.5	Boil	60 min	17.69	50%
40 g	Saaz40 g Saaz Hops	Leaf/Whole	3.5	Boil	10 min	3.21	25%
40 g	Saaz40 g Saaz Hops	Leaf/Whole	3.5	Boil	2 min	0.75	25%
160 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
160 g	Saaz (Leaf/Whole) 160 g Saaz (Leaf/Whole) Hops		21.65	100%
160 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
26.59 L	Strike	71 °C	66 °C	60 min
33.08 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.
5 g	Gypsum (Calcium Sulfate)		Water Agt	Mash	0 min.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	2 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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 Chemistry and Brewing Water Calculator

Notes

https://byo.com/recipe/gordon-strongs-belgian-pale-ale/

Step by Step

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.

Last Updated and Sharing

470

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Brews

Public: Yup, Shared
Last Updated: 2021-02-13 11:11 UTC

System Default

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.

Cost for

Gallons

Cost by

Final Yield

	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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Gordon Strong's Belgian Pale ale

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