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Belgian Pale Ale

Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.65 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Sunday March 3rd 2024

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

34.6

SRM (morey):

7.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Crisp Malting - Extra Pale Malt7 lb Extra Pale Malt	38	1.9	73.7%
1.50 lb	American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L	35	10	15.8%
0.50 lb	Dingemans - Biscuit0.5 lb Biscuit	34.5	22	5.3%
0.50 lb	Aromatic Malt0.5 lb Aromatic Malt	35	20	5.3%
9.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Fuggles1.5 oz Fuggles Hops	Pellet	4.5	Boil	60 min	28.79	37.5%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	4.5	Boil	20 min	5.81	12.5%
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	5.4	Boil	0 min		50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Fuggles (Pellet)	34.6	50%
2 oz	Styrian Goldings (Pellet)		50%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
3.2 gal	Strike	167 °F	153 °F	60 min
2.2 gal	Batch Sparge	153 °F	168 °F	60 min
1 gal	Temperature	214 °F	214 °F	60 min

Yeast

Fermentis - Safale T-58

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	53.6 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 80 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

03/2/2024: Brewing day

At the end of the 60 min of masing the wort was at 147F. I turned the stove to reach 153F again. Then I left it mashing for an extra 20 min app. while I was heating up the 2.2 gal of water to 168F to do the sparging.

The OG was 1.060 but it should have been 1.047. Since the FG needs to be at 1.007, I diluted the app. 4.2 gal in the carboy by adding 0.9 gal (4 L) of (boiled and cooled) water. The calc was the following: (1.060 - 1.047)/((1.060-1.007)*4.2 = 0.9.

The measured SG after the dilution was ~1.048.

3/9/2024: Checked SG

Fermentation (bubbling) actually stopped about 3 days before this date. Measured SG was ~1.014.
1oz of Styrian Goldings added directly to the carboy for aroma. Original recipe said 2 oz, but the beer already seemed hoppy enough when I tried it. According to the recipe, in 6 days I should rack the beer.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-10 20:58 UTC

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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