All Grain Recipe

Submitted By: DaG (Shared)
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Brewer: Me
Batch Size: 5.50 galStyle: Belgian Pale Ale (16B)
Boil Size: 8.17 galStyle Guide: BJCP 2008
Color: 11.0 SRMEquipment: My Brewery
Bitterness: 25.4 IBUsBoil Time: 75 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
4 lbs 5.16 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs 4.00 oz Vienna Malt (3.5 SRM) Grain 4
8.00 oz Munich Malt (9.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
0.50 oz Saaz [8.1%] - Boil 75 min Hops 7
0.54 oz Saaz [8.1%] - Boil 30 min Hops 8
0.45 oz Saaz [8.1%] - Boil 5 min Hops 9
1.0 pkgs Belgian Ale (White Labs #WLP550) Yeast 10


1. Boiled strike water on stove. had a 14 deg drop in temp in near perfect conditions. Grain and tun were held at room temp overnight. 2. At the 30 min mark in fly sparging, I'm just under the 4 gal mark for a 8.1 gallon pre boil volume. I ended up running out of sparge water but it worked out as enough volume was left in the tun to hit my mark. I hit 1.043 (est 1.041) but also the end of runnings was at 1.003. Also I closed the gap on the Barley Crusher to 0.31 thou. The Fermentap is not the most effiecent way to fly sparge. 3. Forgot to add Irish Moss and yeast nutrient !!!!!! 4. Beer is not clear and does not seem to have any aroma that I can detect. Bottled 57, 12oz New Belgium bottles with 4.74 oz of priming sugar. Flavor is decent, no hop flavor or aroma.

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