Geoff Humphrey's BrewBlog > BrewBlogs > Valor de L’Ange Gardien [{"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 #:

2021-19

Batch Size:

11.00 gallons

Boil Time:

90 min

Brew Date:

November 27, 2021

Statistics

OG:

1.055 13.6° P

FG:

1.005 1.3° P

Real Extract:

3.5° P

Attenuation:

90.4% Apparent – 74.3% Real

Carbonation:

2.9 volumes

Color:

9.6SRM

IBU:

32.7

BU/GU:

0.59

ABV:

6.6%

ABW:

5.2%

Calories:

177 12 oz

Fermentables

Amount	Fermentable	% of Grist
14.00 pounds	Pilsen Dingemans	61.9%
5.00 pounds	Vienna Malt Weyermann	22.1%
1.00 pounds	Acidulated Weyermann	4.4%
1.00 pounds	Candi Syrup, Simplicity Candi Syrup	4.4%
0.87 pounds	Caramunich III Weyermann	3.8%
0.62 pounds	Dextrose Briess	2.7%
0.12 pounds	Carafa Special III Weyermann	0.5%
22.61 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
2.00 ounces	Styrian Goldings	90 minutes	First Wort	Pellet	3.5%
3.00 ounces	Hallertauer Mittelfrueh	60 minutes	Boil	Pellet	4.8%
1.00 ounces	Hallertauer Mittelfrueh	30 minutes	Boil	Pellet	4.8%
1.00 ounces	Styrian Goldings	30 minutes	Boil	Pellet	3.5%
2.00 ounces	Styrian Goldings	7 days	Dry Hop	Pellet	3.5%
9.00 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
3.00 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
2.00 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
3.00 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
2.00 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
2.50 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Brettanomyces Bruxellensis	Wyeast Labs	5112	Liquid
Bastogne Belgian Ale	White Labs	WLP510	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

11.00 gallons

Boil Volume:

12.63 gallons

Boil Time:

90 minutes

Evaporation Rate:

4.75% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile High fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	150° F

Fermentation and Aging

Primary:

3 days @ 62° F

Secondary:

13 days @ 68° F

Tertiary:

2 days @ 34° F

Age:

180 days @ 60° F

General Info

Add Brett strain at secondary with dry hops. Dry hop for 7 days. Let Brett work for at least 2 months, then prime and package. According to Charlie, replace both sugars with Turbinado. Next time.

Valor de L’Ange Gardien

Belgian Pale AleBJCP 2015 – 24B