Belgian Pale Ale
BJCP 2015 – 24B

Statistics

Fermentables

Amount Fermentable %
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 ouncesEast Kent Goldings (EKG)90 minutesFirst WortPellet4.1%
1.40 ouncesMagnum60 minutesBoilPellet10.8%
1.00 ouncesEast Kent Goldings (EKG)0 minutesBoilPellet4.1%
4.40 ounces Total Hop Weight

Non-Fermentables

Amount Non-Fermentable Type Use Time
0.55 gCalcium Chloride (CaCl2)Water AgentMash0 minutes
0.94 gEpsom Salt (MgSO4)Water AgentMash0 minutes
0.55 gGypsum (CaSO4)Water AgentMash0 minutes
11.00 mlLactic AcidWater AgentMash0 minutes
0.45 gCalcium Chloride (CaCl2)Water AgentSparge0 minutes
0.76 gEpsom Salt (MgSO4)Water AgentSparge0 minutes
0.45 gGypsum (CaSO4)Water AgentSparge0 minutes

Yeasts

Name Lab/Manufacturer Product ID Form
Bastogne Belgian AleWhite LabsWLP510Liquid

Equipment Profile Geoff's Electric Equipment

Mash Profile Medium Fermentability

Mash Steps

# Name Time Temp.
1TemperatureTemperature60 minutes151° F

Fermentation and Aging

Primary:
16 days @ 75° F
Secondary:
2 days @ 34° F
Tertiary:
24 days @ 34° F