Geoff Humphrey's BrewBlog > BrewBlogs > Liège 1914 [{"NAME":"Belgian Pale Ale","CATEGORY":"Belgian Ale","VERSION":"1","CATEGORY_NUMBER":"24","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2015","TYPE":"Pale Ale","OG_MIN":"1.048","OG_MAX":"1.054","FG_MIN":"1.010","FG_MAX":"1.014","IBU_MIN":"20","IBU_MAX":"30","COLOR_MIN":"8","COLOR

Belgian Pale Ale
BJCP 2015 – 24B

Batch #:

2020-15

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

August 16, 2022

Statistics

OG:

1.052 12.9° P

FG:

1.009 2.3° P

Real Extract:

4.2° P

Attenuation:

82.2% Apparent – 67.4% Real

Carbonation:

2.7 volumes

Color:

8.7SRM

IBU:

BU/GU:

0.56

ABV:

5.6%

ABW:

4.5%

Calories:

170 12 oz

Fermentables

Amount	Fermentable	% of Grist
15.00 pounds	Pilsen Dingemans	68.8%
4.00 pounds	Munich I Weyermann	18.3%
1.00 pounds	Aromatic Malt Dingemans	4.6%
1.00 pounds	Caramunich III Weyermann	4.6%
0.75 pounds	Biscuit Dingemans	3.4%
0.06 pounds	Carafa II Weyermann	0.3%
21.81 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
2.00 ounces	East Kent Goldings (EKG)	90 minutes	First Wort	Pellet	4.1%
1.40 ounces	Magnum	60 minutes	Boil	Pellet	10.8%
1.00 ounces	East Kent Goldings (EKG)	0 minutes	Boil	Pellet	4.1%
4.40 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.55 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
0.94 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
0.55 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
11.00 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.45 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.76 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
0.45 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Bastogne Belgian Ale	White Labs	WLP510	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

13.23 gallons

Boil Time:

90 minutes

Evaporation Rate:

7.56% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile Medium Fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	151° F

Fermentation and Aging

Primary:

16 days @ 75° F

Secondary:

2 days @ 34° F

Tertiary:

24 days @ 34° F

Liège 1914

Belgian Pale AleBJCP 2015 – 24B