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#57 Belgian Pale Ale

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10.5 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.8 liter(s)
    Mash size
  • 25.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 40 min
77 C 1 min

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Fermentables

12.9 BLG
5.2% ABV
6.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.6 kg 63.7% 80 % 5
Grain Wheat, Torrified 0.5 kg 8.8% 79 % 4
Grain Abbey Malt Weyermann 0.6 kg 10.6% 75 % 45
Grain Płatki owsiane 0.2 kg 3.5% 85 % 3
Grain Cara Blonde - Castle Malting 0.3 kg 5.3% 78 % 20
Grain Aromatic Malt 0.25 kg 4.4% 78 % 50
Grain Płatki pszeniczne 0.2 kg 3.5% 85 % 3
Sum 5.65 kg

Hops

25 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga PL 9 g 40 min 12.9 %
Boil Iunga PL 21 g 15 min 12.9 %
Aroma (end of boil) Chinook 20 g 3 min 10 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Fining WhirlFloct 2.5 g Boil 12 min

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