241 - Belgian Pale

All Grain Recipe

Submitted By: jyudel (Shared)
Members can download and share recipes

Brewer: John Yeomans
Batch Size: 15.50 galStyle: Trappist Single (26A)
Boil Size: 17.15 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: My Setup
Bitterness: 32.3 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 38.5

Ingredients
Amount Name Type #
15.50 gal Belgian Pale Water 1
9.66 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.36 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.56 g Salt (Mash 60 min) Misc 4
24 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5
2 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 6
1 lbs 8.00 oz Caramunich Malt (35.0 SRM) Grain 7
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 8
3.00 oz German Tradition [5.7%] - Boil 60 min Hops 9
2.00 oz Hallertau Blanc [8.7%] - Boil 15 min Hops 10
1.0 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 11
1.0 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 12
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 13

Notes

Mash in @ 150F @ 9:37 AM

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine