Belgian Pale
Belgian Pale Ale

Type: All Grain

 Date: 1/13/2008

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 60.9 %
2.00 lb Amber Malt (22.0 SRM) Grain 17.4 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.3 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.3 %
0.50 lb Munich Malt - 20L (20.0 SRM) Grain 4.3 %
0.50 lb Smoked Malt (9.0 SRM) Grain 4.3 %
0.50 lb Special Roast (50.0 SRM) Grain 4.3 %
1.00 oz Northern Brewer [8.50%] (60 min) Hops 28.2 IBU
0.50 oz Tettnang [4.50%] (20 min) Hops 4.1 IBU
0.50 oz Tettnang [4.50%] (5 min) Hops 1.3 IBU
0.50 tsp Gelatin (Secondary 5.0 hours) Misc  
2.00 tbsp Irish Moss (Boil 10.0 min) Misc  
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale  

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 3.9 %
Bitterness: 33.6 IBU Calories: 227 cal/pint
Est Color: 13.6 SRM Color:

Color

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 11.50 lb
Sparge Water: 1.50 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 165.9 F 154.0 F 90 min
Mash Out Add 8.05 qt of water at 196.7 F 168.0 F 10 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -4
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
Yeast: Used New Belgian Fat Tire Strain - Wyeast 1792 - Activator Pack