BrewBlog: Belgian Pale Ale
Specifics
General Information
Method: All Grain

Fermentation started quickly and was fermented out in 4 days.  Temperatures stayed below 70F (indicated).

Transferred to secondary on 2017-12-16.

Comments

-grain: messed up and used CaraMalr for the 0.25lb addition, rather than Biscuit

-yeast: new pack of 1214

-water: conditioned with 0.3t/gal gypsum

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tab Whirlfloc @ 10 minutes  
1/2t Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 125 ml
Equipment Profile

Tall cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .4 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 7 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain.

Preheat with 9F-gallons

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Strike with 10qt at 150F for a 136F mash (1.11), rest 20 minutes.

Infuse with 3.5qt at boil  for a sacc rest at 152F (1.50), rest 40 minutes.

Infuse with 5.6qt for a mash out at 168F (2.12).

Sparge with an additional 14qt.

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