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Belgian Pale Ale

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024

Specifics
Style: Belgian Pale Ale
Brewer: Dustin Zastera
Brew Date: November 3, 2013
Yield: 5 gallons
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%
BJCP Style Info: Belgian Pale Ale
O.G.: 1.048 - 1.054
F.G.: 1.010 - 1.014
ABV: 4.8 - 5.5%
Bitterness: 20 - 30 IBUs
Color: 8 - 14 SRM
Info: 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.
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

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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. 
Malts and Grains
9.25 pounds Belgian Plisen Malt 92.5% of grist
0.50 pounds Weyermann CaraMunich Malt II 5% of grist
0.25 pounds Dingemans Biscuit Malt 2.5% of grist
10.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 Whirlfloc @ 10 minutes  
1/2 tsp. Yeast Nutrient @ 10 minutes  
Hops
0.60 ounces Northern Brewer 9.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		5.8 AAUs
1.00 ounces Golding 4% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop 		4 AAUs
1.60 ounces Total Hop Weight 9.8 AAUs
Boil
Total Boil Time: 70 minutes
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 125 ml
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
Belgian Pale Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.1  
Post-Boil Amount: 5  
Boil Time: 70  
Original Gravity: 1.058 / 14.3° P  
     
     
     
     
Brew Day Notes
 

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