20.06 Brise du Lac 
All Grain Recipe
Submitted By: OCbill (Shared)
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| Batch Size: 5.00 gal | Style: Belgian Pale Ale (24B) |
| Boil Size: 8.09 gal | Style Guide: BJCP 2015 |
| Color: 8.0 SRM | Equipment: Old Channel ( 5 Gal/19 L) - All Grain |
| Bitterness: 26.0 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.7° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.62 gal |
Distilled Water |
Water |
1 |
| 1.99 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 1.90 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.28 g |
Salt (Mash 60 min) |
Misc |
4 |
| 1.00 tsp |
Lactic Acid (Mash 60 min) |
Misc |
5 |
| 0.61 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
6 |
| 0.21 g |
Calcium Chloride (Mash 60 min) |
Misc |
7 |
| 9 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
8 |
| 12.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
9 |
| 8.00 oz |
Oats, Malted (1.0 SRM) |
Grain |
10 |
| 4.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
11 |
| 3.20 oz |
Acid Malt (3.0 SRM) |
Grain |
12 |
| 2.80 g |
Chalk (Sparge 60 min) |
Misc |
13 |
| 2.68 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
14 |
| 1.80 g |
Salt (Sparge 60 min) |
Misc |
15 |
| 0.86 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
16 |
| 0.30 g |
Calcium Chloride (Sparge 60 min) |
Misc |
17 |
| 1.00 oz |
Fuggles [4.5%] - Boil 40 min |
Hops |
18 |
| 0.75 oz |
Glacier [5.6%] - Boil 30 min |
Hops |
19 |
| 1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
20 |
Taste Notes
Bronze Medal - Boardtown Brew offThis Recipe Has Not Been Rated
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