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Tate's Belgian Pale Ale

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Tate's Belgian Pale Ale	Brewer: Tateneil	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 3.5 gal.	Boil Length: 60 min.	Target Volume: 3 gal.
Style	Name: Belgian Pale Ale	Category: Belgian and French Ale - 16B	Type: Ale
Notes	Add 8oz white sugar at end of boil.

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Pilsner Malt	4 lbs.	2 °L	1.035	1.035	68%
Vienna Malt	8 oz.	4 °L	1.036	1.004	9%
Belgian Clear Candi Sugar	8 oz.	0 °L	1.032	1.004	9%
Munich 20	4 oz.	20 °L	1.035	1.002	4%
CaraMunich I	4 oz.	39 °L	1.034	1.002	4%
Belgian Special B	4 oz.	170 °L	1.03	1.002	4%
Aromatic Malt	2 oz.	17 °L	1.036	1.001	2%
Total	5 lbs. 14.00 oz.	13 SRM		1.051

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Styrian Goldings (Slovenia)	0.5 oz.	5	Boil	60 min.	Pellet	19
Saaz (Czech)	0.5 oz.	4	Boil	15 min.	Pellet	7
Total	1.00 oz.					26

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
WLP540	77	Medium	66 °F	72 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Tate's Belgian Pale Ale	Brewer: Tateneil	Brew Date:
	Boil Volume: 3.5 gal.	Units: standard	Thermal Loss: 0°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	2.20 gal.	165.6 °F	1.50
Total		1 hour		2.20 gal. (runoff: 1.32 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	212.0 °F	4.38 gal.	170.0 °F
Total	0 min		4.38 gal.

Type

all-grain

OG

1.051

style
1.048 - 1.054

FG

1.012

style
1.010 - 1.014

Color

13 SRM

style
8 - 14

IBU

26

style
20 - 30

ABV

5.1%

style
4.8 - 5.5

Cal.

168

per 12oz.