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Belgian Pale Ale

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.8 liter(s)
    Mash size
  • 17 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 20 min

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Fermentables

12.4 BLG
13.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.8 kg 65.9% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 23.5% 79 % 16
Grain Weyermann - Carapils 0.2 kg 4.7% 78 % 4
Grain Weyermann Specjal W 0.25 kg 5.9% 68 % 300
Sum 4.25 kg

Hops

34 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 11 %
Boil fusion 10 g 30 min 6.4 %
Boil fusion 20 g 15 min 6.4 %
Boil fusion 20 g 0 min 6.4 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Belgian Fruit Spicy Ale Yeast Ale Dry 11.5 g Gozdawa

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