Batch 1 of Belgian Pale Ale (Tweaked from BCS and HBT)

Dates
Date Brewed: 7 Jun 2009 Date Racked: 22 Jun 2009
Date Packaged: 22 Jun 2009 Date Ready: 22 Jun 2009


Selected Style and BJCP Guidelines
16B-Belgian And French Ale-Belgian Pale Ale

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
Target Wort Volume Before Boil: 7.00 US gals Actual Wort Volume Before Boil: 7.00 US gals
Target Wort Volume After Boil: 5.50 US gals Actual Wort Volume After Boil: 5.50 US gals
Target Volume Transferred: 5.00 US gals Actual Volume Transferred: 5.50 US gals
Target Volume At Pitching: 5.00 US gals Actual Volume At Pitching: 5.50 US gals
Target Volume Of Finished Beer: 5.00 US gals Actual Volume Of Finished Beer: 5.00 US gals
Target Pre-Boil Gravity: 1.042 SG Actual Pre-Boil Gravity: 1.044 SG
Target OG: 1.054 SG Actual OG: 1.055 SG
Target FG: 1.010 SG Actual FG: 1.011 SG
Target Apparent Attenuation:: 81.4 % Actual Apparent Attenuation: 79.2 %
Target ABV: 5.9 % Actual ABV: 5.8 %
Target ABW: 4.6 % Actual ABW: 4.6 %
Target IBU (using Rager): 25.4 IBU Actual IBU: 25.4 IBU
Target Color (using Morey): 8.5 SRM Actual Color: 8.5 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 77.9 %
Target Fermentation Temp: 67 degF Actual Fermentation Temp: 67 degF


Fermentables
Ingredient Amount % MCU When
Belgian Pilsen Malt 9lb 0oz 84.2 % 2.6 In Mash/Steeped
Belgian Caramel Munich Malt 60 12.00 oz 7.0 % 8.2 In Mash/Steeped
US Flaked Oats 8.00 oz 4.7 % 0.3 In Mash/Steeped
Belgian Biscuit Malt 4.00 oz 2.3 % 1.0 In Mash/Steeped
Belgian Aromatic Malt 3.00 oz 1.8 % 0.6 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Golding 5.5 % 1.00 oz 25.4 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


Yeast
White Labs WLP550-Belgian Ale


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


Mash Notes
Hit 153F on mashing in. Temp dropped to 152F over time.


Boil Notes
No Whirlfloc (lost the tablets).


Fermentation Notes


Packaging Notes
Bottled.


Tasting Notes
Not much aroma actually. No hop flavor, but some hop bitterness, soft malt flavor, a bit vegetal. 
 
Entered into Pacific Brewers Cup, got 31/50.