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#26 Belgian PALE ALE

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 14.5 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.6 liter(s)
    Mash size
  • 12.8 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

13.3 BLG
5.5% ABV
7.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 62.5% 80 % 5
Grain Strzegom Monachijski typ I 0.7 kg 21.9% 79 % 16
Grain Abbey Malt Weyermann 0.3 kg 9.4% 75 % 45
Grain Carabelge 0.2 kg 6.3% 80 % 30
Sum 3.2 kg

Hops

26 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 45 g 60 min 2.8 %
Boil Styrian Golding 15 g 15 min 2.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Ardennes Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining mech irlandzki 2.75 g Boil 15 min

Notes

  • Fermentacja burzliwa 8 dni w temperaturze około 18-20°C.
    Fermentacja cicha 20 dni w temperaturze około 20°C.
    Mar 19, 2019, 12:49 PM

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