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BELGIAN PALE ALE V2 #61

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 9 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 87.2 %
    Mash efficiency
  • 4.37 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 24.6 liter(s)
    Total mash volume

Steps

Temp Time
64 C 20 min
72 C 45 min
78 C 5 min
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Fermentables

13.3 BLG
5.5% ABV
6.7 SRM
Type Name Amount Yield EBC
Grain Viking - pale ale 2.87 kg 62.7% 79 % 6
Grain Viking - monachijski I 0.952 kg 20.8% 78 % 16
Grain Bestmalz - monachijski I 0.188 kg 4.1% 80 % 16
Grain Weyermann - Abbey 0.34 kg 7.4% 75 % 45
Grain Weyermann - Carabelge 0.23 kg 5% 74 % 30
Sum 4.58 kg

Hops

28 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Warrior 10 g 60 min 14.7 %
Aroma (end of boil) Styrian Golding 50 g 15 min 4 %
Aroma (end of boil) Mosaic 5 g 5 min 12.1 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Slant 130 ml Mangrove Jack's

Extras

Type Name Amount Use for Time
Water Agent gips 3 g Mash ---
Water Agent kwas mlekowy [ml] 4.23 g Mash ---
Water Agent epsom 1.5 g Mash ---
Water Agent chlorek wapnia [ml] 3.44 g Mash ---
Fining mech irlandzki 3 g Boil 5 min

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