Belgian Pale Ale (Tweaked from BCS and HBT)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.054 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.014 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 8.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 7.00 US gals | Wort Volume After Boil: | 5.50 US gals |
| Volume Transferred: | 5.25 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.25 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.042 SG | Expected OG: | 1.053 SG |
| Expected FG: | 1.009 SG | Apparent Attenuation: | 81.4 % |
| Expected ABV: | 5.8 % | Expected ABW: | 4.5 % |
| Expected IBU (using Rager): | 26.7 IBU | Expected Color (using Morey): | 8.2 SRM |
| BU:GU ratio: | 0.50 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 67 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 9lb 0oz | 85.7 % | 2.6 | In Mash/Steeped |
| Belgian Caramel Munich Malt 60 | 12.00 oz | 7.1 % | 8.2 | In Mash/Steeped |
| US Flaked Oats | 8.00 oz | 4.8 % | 0.3 | In Mash/Steeped |
| Belgian Biscuit Malt | 4.00 oz | 2.4 % | 1.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.5 % | 1.05 oz | 26.7 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.9 % | 0.40 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Recipe Notes |
| Recipe from Brewing Classic Styles, tweaked a bit. |