
Belgian Single 
All Grain Recipe
Submitted By: wyzazz (Shared)Members can download and share recipes
Brewer: Danny R. Wyszynski | |
Batch Size: 6.00 gal | Style: Belgian Pale Ale (16B) |
Boil Size: 8.38 gal | Style Guide: BJCP 2008 |
Color: 1.8 SRM | Equipment: 5500W Electric Keggle |
Bitterness: 16.7 IBUs | Boil 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 |
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 |
1.0 pkgs | Trappist Ale (White Labs #WLP500) | Yeast | 9 |