Belgian Single

All Grain Recipe

Submitted By: wyzazz (Shared)
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Brewer: Danny R. Wyszynski
Batch Size: 6.00 galStyle: Belgian Pale Ale (16B)
Boil Size: 8.38 galStyle Guide: BJCP 2008
Color: 1.8 SRMEquipment: 5500W Electric Keggle
Bitterness: 16.7 IBUsBoil Time: 90 min
Est OG: 1.037 (9.3° P)Mash Profile: BIAB, Light Body
Est FG: 1.006 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 4.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Distilled Water Water 1
0.50 tsp Calcium Chloride (Mash 90 min) Misc 2
0.50 tsp Gypsum (Calcium Sulfate) (Mash 90 min) Misc 3
0.47 tsp Phosphoric Acid 10% (Mash 90 min) Misc 4
8 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5
0.75 oz Hallertauer Hersbrucker [6.0%] - Boil 60 min Hops 6
0.50 oz Hallertauer Hersbrucker [2.4%] - Boil 0 min Hops 7
0.50 oz Styrian Goldings [5.4%] - Boil 0 min Hops 8
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 9

Notes

Fermented out to 1.000, tastes good but very cloudy. Started cold-crashing 01/05/13.