PL | EN
#059 Belgian Pale Ale
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12.1Gravity BLG
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21IBU
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4.9 %ABV
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8.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/d70db4013ccdafb1813ae0cb2e012e03.png)
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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11 %/hEvaporation rate
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31.2 liter(s)Boil size
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14 %Boil loss
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11Pre-boil gravity BLG
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8 %Trub loss
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--- %Dry hopping loss
Mash information
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75 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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24.2 liter(s)Mash size
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30.3 liter(s)Total mash volume
Steps
Temp | Time |
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64 C | 40 min |
72 C | 20 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pale Ale malt | 2.8 kg 46.3% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 1.5 kg 24.8% | 79 % | 16 |
Grain | Abbey Malt Weyermann | 1.25 kg 20.7% | 75 % | 45 |
Grain | Carabelge | 0.5 kg 8.3% | 80 % | 30 |
Sum | 6.05 kg |
Hops
Bitterness ratio 0.43 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Kazbek | 25 g | 60 min | 6.7 % |
Boil | Kazbek | 25 g | 10 min | 6.7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM26 Belgijskie Pagórki | Ale | Liquid | 1000 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
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Fining | whirfloc t | 1.25 g | Boil | 10 min |
Other | pożywka dla drożdży Wyeast | 3 g | Boil | 10 min |