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

2016-12-20: Brewed.  Smack pack didn't inflate, though it wasn't old and hadn't been abused.  Pitched with unprepared yeast from a jar, last used for the Grand Cru in May.

Fermentation eventually started, but it was slow.

2016-12-30: Transferred to secondary to make room for the Gout Stout.  Moved the secondary to the beer room where it's a bit warmer (66F).  Some evidence of continued fermentation.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
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: 150 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.

Tasting Reviews
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
DubbelPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary