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Black Forest Pale

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Beer and Brewing Magazine
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Thursday July 20th 2017

Original Gravity:

1.064

Final Gravity:

1.017

ABV (standard):

6.1%

IBU (tinseth):

24.6

SRM (morey):

9.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.30 lb	American - Pilsner6.3 lb Pilsner	37	1.8	49%
5.80 lb	Belgian - Munich5.8 lb Munich	38	6	45.1%
4 oz	American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L	33	80	1.9%
4 oz	Belgian - Biscuit4 oz Biscuit	35	23	1.9%
4 oz	Belgian - CaraMunich4 oz CaraMunich	33	50	1.9%
205.60 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.90 oz	Glacier0.9 oz Glacier Hops	Pellet	5.5	Boil	30 min	13.55	45%
0.90 oz	Fuggles0.9 oz Fuggles Hops	Pellet	4.5	Boil	30 min	11.09	45%
0.10 oz	Glacier0.1 oz Glacier Hops	Pellet	5.5	Boil	0 min		5%
0.10 oz	Fuggles0.1 oz Fuggles Hops	Pellet	4.5	Boil	0 min		5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Glacier (Pellet)	13.55	50%
1 oz	Fuggles (Pellet)	11.09	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Infusion	--	152 °F	75 min
5.25 gal	Sparge	--	170 °F	20 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use
9 g	Gypsum	Water Agt	Mash
1 g	Epsom Salt	Water Agt	Mash
3 g	Calcium Chloride	Water Agt	Mash
1 g	Baking Soda	Water Agt	Mash
2 ml	88% Lactic Acid	Water Agt	Mash

Yeast

Imperial Yeast - B45 Gnome

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium-high
Optimum Temp:	65 - 75 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 245 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mill the grains and mix with 4 gallons strike water to reach a mash temperature of 152°F. Hold this temperature for 75 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 5.25 gallons (12 l) and top up as necessary to obtain 7.5 gallons of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F until the completion of primary fermentation, then allow temperature to rise at will. Crash the beer to 35°F, then bottle or keg the beer and carbonate to approximately 2.5 volumes.

TIPS FOR SUCCESS
If you like a bit more hoppy character in your Belgian pale ales, reserve a small portion of your hops (a few grams of each) and toss them in at flame-out. It will add just a touch of dark fruit and earth in the nose, which accentuates the light citrus esters from the yeast and the biscuit from the malts!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-05-24 20:47 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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