Pale ale Belge

Merci de donner vos commentaires, je brasse demain

A ProMash Recipe Report

BJCP Style and Style Guidelines
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16-B Belgian & French Ale, Belgian Pale Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 20 Max IBU: 30
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.45
Anticipated OG: 1.050 Plato: 12.48
Anticipated SRM: 9.7
Anticipated IBU: 23.9
Brewhouse Efficiency: 68 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
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Evaporation Rate: 5.00 L Per Hour
Pre-Boil Wort Size: 28.00 L
Pre-Boil Gravity: 1.041 SG 10.33 Plato

Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.7 5.00 kg. Pilsener Germany 9.50 2
4.6 0.25 kg. Special B Malt Belgian 7.50 120
3.7 0.20 kg. CaraVienne Malt Belgium 8.50 22

Potential represented as Degrees Plato per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Styrian Goldings Pellet 5.50 2.0 5 min.
24.00 g. Styrian Goldings Pellet 5.50 18.8 60 min.
20.00 g. Styrian Goldings Pellet 5.50 3.1 10 min.


Yeast
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DCL Yeast S-33 SafBrew Specialty Ale

hey ,

looks good, but I would personally use the canadian belgian yeast strain from wyeast,,,,,makes an awsome belaian pale. Your specs and malt bill look good happy brew day....

Cheers Ryan