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Belgian Pale Ale 23L

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 29.3 liter(s)
    Total mash volume

Steps

Temp Time
64 C 20 min
72 C 45 min
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Fermentables

13.8 BLG
5.7% ABV
8.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.5 kg 53.8% 85 % 6.5
Grain Strzegom Monachijski typ I 1.5 kg 23.1% 79 % 16
Grain Abbey Malt Weyermann 1 kg 15.4% 75 % 45
Grain Carabelge 0.5 kg 7.7% 80 % 30
Sum 6.5 kg

Hops

41 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Brewers Gold 50 g 55 min 7.6 %
Boil Styrian Golding 50 g 15 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 15 min

Notes

  • Fermentacja burzliwa ok 10 dni
    Fermentacja cicha ok. 20 dni
    May 10, 2017, 9:48 PM

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