2017-08-18 Perpetual Pale ale V2 10 gal 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff Skaggs | |
| Batch Size: 12.00 gal | Style: Belgian Pale Ale (16B) |
| Boil Size: 14.67 gal | Style Guide: BJCP 2008 |
| Color: 8.6 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 33.6 IBUs | Boil Time: 90 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.004 SG (1.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 2.00 oz |
Northern Brewer [6.9%] - Boil 60 min |
Hops |
3 |
| 0.33 oz |
Northern Brewer [10.1%] - Boil 60 min |
Hops |
4 |
| 2.00 oz |
Hallertauer Hersbrucker [1.4%] - Boil 15 min |
Hops |
5 |
| 2.00 oz |
Styrian Goldings [3.0%] - Boil 12 min |
Hops |
6 |
| 2 lbs |
Candi Sugar, Clear [Boil for 5 min] (22.0 SRM) |
Sugar |
7 |
| 2 lbs |
Candi Sugar, D45 [Boil for 5 min] (45.0 SRM) |
Sugar |
8 |
| 1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
9 |
Notes
Mash water 5.5 gal Glacier RO water
gypsum 11g, CaCL2 1g to mash water
heated strike water to 162.5F to mash in. Hit 147-148F on the money. 1ml 88% lactic acid
pH reading after rise 5.25 !
mash 60 minutes intended. Went to get food so when back mash was more like 80min. End pH 5.28. Pump vorlauf then ran off to kettle ~4 gal first runnings.
Sparge water 10.25gal
gypsum 20g, CaCl2 2g
rxHeated sparge to 198, filled mash tun to batch and rest into cooler HLT. (2 steps of batch sparge). Collected about 14.25 gal. Was a little short.
Preboil SG 1.035. ( a little high at estimated 1.033). Boiled and added ingredients as above but only added 1 lb each of the syrups since i hit gravity of 1.048 at flameout.
chilled with recir ice water but due to the 10 gal it melted the 40# of ice pretty quick, collected 6 gal to one brew bucket and 5 gal to a second brew bucket then combined into Brugear conical. 11 gal total. (short of planned 12 gal). Combined temp 89F. Set glycol to cool.
attched the cone trub harvester and cleared the hop trub in 3 dumps. Set at 68F. Left the third overnight from 330am until 840am. Hydrometer reading 1.050
pitched 2 swelled smack packs of WYeast 3255 Belgian Ardennes at 830am Saturday 8/19/17. Set at 68F.
Sunday am there is good blowoff activity. 12pm noon raised temp to 70F.
Friday 8/24 SG 1.024. Raised to 72
Tuesday 9/5/2017 FG 1.010 ABV 5.2%
This Recipe Has Not Been Rated
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