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
67.4% Real
Carbonation:
2.7 volumes
Color:
8.7SRM
IBU:
29
BU/GU:
0.56
ABV:
5.6%
ABW:
4.5%
Calories:
170 12 oz
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 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 | 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
