Stoopsitters Brewing BrewBlog > BrewBlogs > Belgian Pale Ale [Belgian Pale Ale]

BrewBlog: Belgian Pale Ale

Specifics

Style:

Belgian Pale Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16B

A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.

Commercial Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer’s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos.

Brewer:

Dustin Zastera

Brew Date:

December 9, 2017

Yield:

5 gallons

Color (SRM/EBC):

6.4/12.5

Bitterness (Calc):

21.8 IBU (Tinseth)

Conditioning:

Keg

Batch No:	143
OG:	1.045
Target OG:	1.046

General Information

Method:	All Grain

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

-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

Malts and Grains

8.25 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

91.7% of grist

0.50 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

5.6% of grist

0.25 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

2.8% of grist

9.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	9 pounds
Grain Absorbtion:	1.9 gallons
Total Water Needed:	8.4 gallons	6 gallons (runoff) + 1.9 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.4 gallons	8.4 gallons (total water) – 3 gallons (mash water)

)

100% of grist

Non-Fermentables

1 tab	Whirlfloc @ 10 minutes
1/2t	Yeast Nutrient @ 10 minutes

Hops

0.65 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

10% Leaf @ 60 minutes
Type: Bittering
Use: First Wort

6.5 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

1.2% Leaf @ 0 minutes
Type: Aroma
Use: Aroma

1.2 AAUs

1.65 ounces

Total Hop Weight

7.7 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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.

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.

Tasting Reviews

	0 Reviews		Submit a Review		Refresh Page

0 Reviews

Submit a Review

Refresh Page

View Dustin's Brewing Calendar

Dustin's BrewBlogs

All Club BrewBlogs
Imperial Stout	Sep 9, 2006
NB Phat Tyre	Aug 8, 2006
NB Kolsch	May 4, 2006
NB Tripel	May 2, 2006
NB Saison	Mar 23, 2006
NB Irish Draught Ale	Mar 17, 2006
NB Nukey Brown Ale	Feb 16, 2006
NB Strong Golden Ale	Dec 6, 2005
<< < More 13 14 15 16 [17] 18 19 20 > >>

Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
NB Winter Warmer	Primary
Pumpkin Harvest Ale	Primary
Saison 1	Primary