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.

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