Pastel Beer Recipe | BIAB Belgian Pale Ale | Brewer's Friend
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Pastel

107 calories 12 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 90.5 (Per 330ml)
Carbs: 8.4 g (Per 330ml)
Created: Saturday July 23rd 2016
1.035
1.010
3.2%
20.6
5.4
n/a
n/a
 
Brew Log History
0Temp
1.006Gravity
OG: 1.030
Attenuation: 79.63%
3.2%ABV
Calories: 90.5 / 330ml
Carbs: 8.4 g / 330ml
35Days
Readings: 0

Jul 23, 2016 to Aug 27, 2016

Last Updated: 9 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Belgian - Pilsner1000 g Pilsner 37 1.6 75.8%
100 g Belgian - Munich100 g Munich 38 6 7.6%
100 g Weyermann - CaraBelge100 g CaraBelge 33 13.6 7.6%
20 g Belgian - Special B20 g Special B 34 115 1.5%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 7.6%
1,320 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Styrian Goldings8 g Styrian Goldings Hops Pellet 5.7 Boil 90 min 18.38 20%
8 g Styrian Goldings8 g Styrian Goldings Hops Pellet 5.7 Boil 2 min 1.45 20%
8 g Saaz8 g Saaz Hops Leaf/Whole 3.1 Boil 2 min 0.72 20%
8 g Styrian Goldings8 g Styrian Goldings Hops Pellet 5.7 Dry Hop 7 days 20%
8 g Saaz8 g Saaz Hops Leaf/Whole 3.1 Dry Hop 7 days 20%
40 g / 0.00 €
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Brett from Noogman III
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
0.00 € Yeast Pitch Rate and Starter Calculator
"Pastel" Belgian Pale Ale beer recipe by Joost Yervante Damad. BIAB, ABV 3.19%, IBU 20.56, SRM 5.37, Fermentables: (Pilsner, Munich, CaraBelge, Special B, Acidulated Malt) Hops: (Styrian Goldings, Saaz)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-23 05:32 UTC
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