Belgian Pale
Belgian Pale Ale

 

Type: All Grain

 Date: 9/12/2007

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes: Very mellow Belgian yeast character, slight estery notes with clean and dry finish. Will definitely use this yeast again.
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) US (2.0 SRM) Grain 93.62 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.26 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.13 %
1.25 oz Goldings, East Kent [5.00 %] (60 min) Hops 18.8 IBU
0.50 oz Saaz [3.20 %] (30 min) Hops 3.7 IBU
0.50 oz Saaz [3.20 %] (15 min) Hops 2.4 IBU
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.14 % Actual Alcohol by Vol: 5.47 %
Bitterness: 24.9 IBU Calories: 229 cal/pint
Est Color: 8.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.75 lb
Sparge Water: 5.57 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.69 qt of water at 165.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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