BrewBlog: Belgian Pale Ale
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: November 3, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
8.1/16
Bitterness (Calc): 19.6 IBU (Tinseth)
BU/GU: 0.34
Calories: 189 (12 ounces)
Conditioning: Bottles
ABV: 6.5%
ABW: 5.1%
Bottling ABV: 7%
Batch No: 102
OG: 1.058
OG (Plato): 14.27° P
Target OG: 1.052
Reading 1: 1.009  (7 days)
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.013
Real Extract: 4.47° P
App. Atten.: 83.8%
Real Atten.: 68.7%
General Information
Method: All Grain

Original formulation on 11-3-2013

Substitute in WY1214 for ferment
Substitute in Northern Brewer for bittering
Less grain to adjust for efficiency

=====================================

 

Comments

Lots of dough balls with this mash.  Initial mash temperature hit perfectly.

11/4/2013 - Some evidence of fermentation, but no krausen.  Indicated 66F (66F room).

11/5/2013 - Good krausen formed, churning action observed.  Indicated 68F, room at 66F.

11/8/2013 - Krausen fallen.  Indicated temperature at 66F.

11/10/2013 - Transfer to secondary.  Transfer sample was wonderful.

11/23/2013 - Bottled.  4.5oz of sucrose added with a target of ~2.5 volumes.  Total: 24x22oz and 7x12oz. 

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 Whirlfloc @ 10 minutes  
1/2 tsp. Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 70 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

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

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

Single infusion to 152F:
12.5 qt (3.1 gallon) at 166F.
Mash out with 2 boiling gallons (ratio at 2) to hit 170F.
Drain the tun and sparge with 3 additional gallons at 170F.

Fermentation
Primary: 7 days @ 68° F
Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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