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Belgian Pale Ale

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed November 21, 2017

Specifics
Style: Belgian Pale Ale
Brewer: Dustin Zastera
Brew Date: December 20, 2016
Yield: 5 gallons
Color (SRM/EBC): 5.8/11.4
Bitterness (Calc): 21.8 IBU (Tinseth)
Conditioning: Bottles
Batch No: 138
OG: 1.048
Target OG: 1.046
Reading 1: 1.035  (10 days)
Status: Secondary
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
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.

Malts and Grains
8.25 pounds Rahr Pilsen Malt 91.7% of grist
0.50 pounds German CaraMunich Malt I 5.6% of grist
0.25 pounds Dingemans Biscuit Malt 2.8% of grist
9.00 pounds Total Grain Weight 100% of grist
Hops
0.65 ounces Northern Brewer 10% Leaf @ 60 minutes
Type: Bittering
Use: Boil
6.5 AAUs
1.00 ounces Saaz 1.2% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
1.2 AAUs
1.65 ounces Total Hop Weight 7.7 AAUs
Boil
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: 150 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

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.

Belgian Pale Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.048 / 11.9° P  
     
     
     
     
Brew Day Notes
 

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