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Recipe Information edit

Details

Name: bpa Brewer: jigtwins Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 8.5 gal. Boil Length: 60 min. Target Volume: 5.5 gal.

Style

Name: Belgian Pale Ale Category: Belgian and French Ale - 16B Type: Ale

Notes

CA 77
CL 85
so4 70

5 g gypsum
7 g cacl

Fermentables add

Variety Amount Color Potential SG Grist%  
Pilsner Malt6 lbs.2 °L1.0351.02747%
Munich 106 lbs.10 °L1.0351.02747%
American Crystal 80L4 oz.80 °L1.0331.0012%
Belgian Special B4 oz.170 °L1.031.0012%
Biscuit Malt4 oz.24 °L1.0351.0012%
Acid Malt2 oz.3 °L1.0271.0001%
Total 12 lbs. 14.00 oz.
14 SRM
  1.059    

Hops add

Hops Amount AA% Use Time Type IBU  
Fuggles (Uk)1 oz.4.7Boil60 min.Pellet18
Fuggles (Uk)1 oz.5Boil5 min.Pellet4
Total 2.00 oz.         22  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Abbey Ale WLP53078High66 °F68 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: bpa Brewer: jigtwins Brew Date:
  Boil Volume: 8.5 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 72% Mash Method: Single Infusion Sparge Method: batch
  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  
Saccharificationinfusion60 min.155.0 °F4.83 gal.168.6 °F1.50
Total   1 hour   4.83 gal. (runoff: 2.90 gal.)    

Sparge Steps add

Step Name Length Target Temp Water Amount Water Temp  
Saccharification60 min.155.0 °F4.83 gal.168.6 °F
Total 1 hour   4.83 gal.    

Type

all-grain

OG

1.059
style
1.048 - 1.054

FG

1.013
style
1.010 - 1.014

Color

14 SRM
style
8 - 14

IBU

22
style
20 - 30

ABV

6.0%
style
4.8 - 5.5

Cal.

194
per 12oz.