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Wallon Belgian ale

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 119 calories (Per 330ml)
Carbs: 11.8 g (Per 330ml)

Created: Tuesday October 25th 2016

Original Gravity:

1.039

Final Gravity:

1.009

ABV (standard):

4.0%

IBU (tinseth):

24.1

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	American - Pilsner6 kg Pilsner	37	1.8	72.7%
0.50 kg	American - Vienna0.5 kg Vienna	35	4	6.1%
1.25 kg	Flaked Wheat1.25 kg Flaked Wheat	34	2	15.2%
500 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	6.1%
8.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	4.4	First Wort at 80 °C	0 min	18.02	16.7%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool	15 min	1.99	8.3%
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Whirlpool	15 min	2.53	8.3%
3 oz	Saaz3 oz Saaz Hops	Pellet	4.4	Whirlpool	15 min	1.59	25%
3 oz	Saaz3 oz Saaz Hops	Pellet	4.4	Dry Hop	14 days		25%
2 oz	Citra2 oz Citra Hops	Pellet	11	Dry Hop	14 days		16.7%
12 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Saaz (Pellet) 7.9999999817006 oz Saaz (Pellet) Hops	19.61	66.7%
3 oz	Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops	1.99	25%
1 oz	Nugget (Pellet)	2.53	8.3%
12 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
50 L		Infusion	--	68 °C	60 min
Starting Mash Thickness: 5 L/kg

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 344 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Eau de mash 4g gypse 12g cacl2
Mash Chemistry and Brewing Water Calculator

Notes

Version 2 -

-Beaucoup moins de vienna (passé de 30% èa 6%)
-changé le sucre de cane pour du candi
-Monté la température de mash de 66 a 68
-Changé la levure Belle saison pour de la Wyeast Abbey ale
-Enlevé le houblon Tettnanger, changer pour Sterling, nugget et citra
-ajouter des minéraux, je crois que le ph original était trop haut

Une toute nouvelle bière!
------------------------------------------------------------------------------
Belgian ale de soif pour Noel. Douce, bien claire, sèche mais avec du corps quand meme et un nez juste assez floral. J'ai le gout d'essayer un nouveau houblon noble pour l'occasion. J'ai mis Belle saison a titre de référence. Mais je crois qu'une bonne atténuation est importante pour y ajouter l'aspect "souafe". De plus, on sait que la belle saison travaille vite, donc ça serait assurément prêt pour les fêtes.

------------

Og 1.037
650g au lieu de 500 cane sugar pour atteindre OG

FG belle saison 1.002 Dry hop 2.5oz 1.5 jours Tettnanger 4.6%
FG Saison III 1.003 Dry hop 3oz 1.5 jours Mosaic 4.5%

Last Updated and Sharing

926

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Brews

Public: Yup, Shared
Last Updated: 2017-05-07 15:32 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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