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
1 Review Submit a Review Refresh Page
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
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
Belgian Pale Ale Dec 9, 2017
California Common Dec 9, 2017
Danuber May 23, 2017
<< <  More  [1] 2 3 4 5 > >>
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