Belgian Pale Ale
BJCP 2021 – 24B
Batch #:
2025-16
Batch Size:
11.00 gallons
Boil Time:
90 min
Conditioning:
Keg
Brew Date:
November 16, 2025
Tap Date:
January 1, 2026
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent
64.5% Real
64.5% Real
Carbonation:
2.7 volumes
Color:
9SRM
IBU:
29.8
BU/GU:
0.6
ABV:
5.4%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.00 pounds | Bohemian Pilsner Weyermann | 41.3% |
| 6.00 pounds | Odyssey Pilsner Root Shoot Malting | 27.5% |
| 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 Special II Weyermann | 0.3% |
| 21.81 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.75 ounces | East Kent Goldings (EKG) | 90 minutes | First Wort | Pellet | 6.1% | |
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellet | 12.5% | |
| 1.00 ounces | East Kent Goldings (EKG) | minutes | Boil | Pellet | 6.1% | |
| 3.75 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes | |
| Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes | |
| Gypsum (CaSO4) | Water Agent | Mash | 0 minutes | |
| Lactic Acid | Water Agent | Mash | 0 minutes | |
| Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes | |
| Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes | |
| Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Antwerp Ale Yeast | White Labs | WLP515 |
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:
14 days @ 66° F
Secondary:
2 days @ 34° F
Tertiary:
24 days @ 34° F
General Info
2025 Belgian Buddy Brew with Chris Burgess.
Used yeast slants from a friend. The resulting beer has a slight tart finish. Not appropriate for the style. Dumping my half and will rebrew in 2026.
