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BELGIAN PALE ALE #54

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 24.4 liter(s)
    Boil size
  • 4 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 81 %
    Mash efficiency
  • 4.38 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 24.5 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

12.9 BLG
5.2% ABV
6.9 SRM
Type Name Amount Yield EBC
Grain Bestmalz - pale ale 2.85 kg 62.5% 80.5 % 6
Grain Bestmalz - monachijski I 1.14 kg 25% 80 % 16
Grain Weyermann - Abbey 0.34 kg 7.5% 75 % 45
Grain Weyermann - Carabelge 0.23 kg 5% 74 % 30
Sum 4.56 kg

Hops

32 IBU

Bitterness ratio 0.62 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 5.3 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M47 Belgian Abbey Ale Dry 10 g 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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