Belgium by the Bay Pale Ale

All Grain Recipe

Submitted By: chiliberto (Shared)
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Brewer: Gilbert Guerrero (2017-03-05)
Batch Size: 5.50 galStyle: Belgian Pale Ale (24B)
Boil Size: 7.32 galStyle Guide: BJCP 2015
Color: 7.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 57.1 IBUsBoil Time: 90 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 gal Oakland, CA Water 1
1.75 g Calcium Chloride (Mash 60 min) Misc 2
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
8.00 oz Acid Malt (3.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
8.00 oz White Wheat Malt (2.4 SRM) Grain 8
8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
0.50 oz Apollo [17.0%] - Boil 60 min Hops 10
0.50 oz Apollo [17.0%] - Boil 45 min Hops 11
0.50 oz Cascade [5.5%] - Boil 10 min Hops 12
0.50 oz Centennial [10.0%] - Boil 10 min Hops 13
0.50 oz Cascade [5.5%] - Boil 0 min Hops 14
0.50 oz Centennial [10.0%] - Boil 0 min Hops 15
1.0 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 16
2.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 17

Notes

Brewed on 3/5/2017 Temperatures outdoors were in the 45-50ºF, which made it hard to maintain the mash temperature. It dropped way down to 130ºF, so I brought it back up and gave it another half an hour. Temperature may also have caused a stuck mash. It took forever to fly sparge. I brewed 10.5 gallons of wort and split the batch between two different yeasts: California Ale V and Belgian Golden Ale. 3/25/2017 Racked to secondary. SG 1.006. Refractometer read 5.8 Brix. (Need to correct for alcohol.)

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