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Pine Belgian Ale

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Pine Belgian Ale	Brewer: BurningBeard	Brew Date:
	IBU Formula: Tinseth	Units: standard	Private: Yes
Boil	Boil Volume: 2 gal.	Boil Length: 60 min.	Target Volume: 5 gal.
Style	Name: Belgian Specialty Ale	Category: Belgian and French Ale - 16E	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Briess Bavarian Wheat LME	6 lbs. 7 oz.	3 °L	1.035	1.045	87%
Belgian Biscuit Malt	1 lbs.	23 °L	1.036	1.005	13%
Total	7 lbs. 7.00 oz.	6 SRM		1.050

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Northern Brewer (Uk)	1 oz.	9	Boil	60 min.	Pellet	17
Chinook (Usa)	1 oz.	12.5	Boil	5 min.	Pellet	5
Total	2.00 oz.					22

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Amer. Hefeweizen Ale WLP320	72.5	Low	65 °F	69 °F

Miscs Add

Misc	Type	Amount	Use	Time
Irish Moss	Fining	1 tsp.	Boil	15 min.

Mash Information edit

Details	Name: Pine Belgian Ale	Brewer: BurningBeard	Brew Date:
	Boil Volume: 2 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	2.79 gal.	168.6 °F	1.50
Total		1 hour		2.79 gal. (runoff: 1.67 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	2.79 gal.	168.6 °F
Total	1 hour		2.79 gal.

Type

extract

OG

1.050

style
0.000 - 0.000

FG

1.014

style
0.000 - 0.000

Color

6 SRM

style
0 - 0

IBU

22

style
0 - 0

ABV

4.7%

style
0 - 0

Cal.

166

per 12oz.