Belgian Single 
All Grain Recipe
Submitted By: wyzazz (Shared)
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| 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 |
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 |
| 1.0 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. This Recipe Has Not Been Rated
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