Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
25 L | 75 min | 44.6 IBUs | 37.0 EBC | 1.056 | 1.015 | 5.5 % |
Actuals | 1.058 | 1.016 | 5.6 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Belgian Pale Ale | 16 B | 1.048 - 1.054 | 1.014 - 1.01 | 20 - 30 | 15.8 - 27.6 | 2.2 - 2.8 | 4.8 - 5.5 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Ale Malt (612,005) | 4.67 kg | 72.52 |
Cara Amber (612,301) | 1.11 kg | 17.24 |
Munich Malt Type 2 (611,701) | 560 g | 8.7 |
Black Malt (626,201) | 100 g | 1.55 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Saaz | 33 g | 60 min | Boil | Leaf | 2.9 |
Target | 41 g | 30 min | Boil | Leaf | 12.9 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Klar Urt | 12.00 g | 15 min | Boil | Fining |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
SafAle English Ale (S-04) | DCL/Fermentis | 73% | 15°C - 24°C |
Mash
Step | Temperature | Time |
---|---|---|
Step 1 | 55°C | 15 min |
Step 2 | 67°C | 60 min |
Step 3 | 70°C | 5 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Primary | 16 days | 20°C |
Secondary | 7 days | 20°C |
Tertiary | 2 days | 0°C |
Aging | 14 days | 5°C |
Notes
22/12-2011 1.017 Bitter |
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