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Old 06-26-2014, 03:35 AM   #1
jselk
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Join Date: Jul 2010
Location: colorado
Posts: 6
Default CTS Belgian Pale Ale

Recipe Type: Extract
Yeast: WLP500
Yeast Starter: NO
Batch Size (Gallons): 5.25
Original Gravity: 1.052
Final Gravity: 1.009
IBU: 22
Boiling Time (Minutes): 60
Color: 8.4 SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: N/A

Style: Belgian Pale Ale
TYPE: Extract

Recipe Specifications
--------------------------
Boil Size: 3.93 gal
Post Boil Volume: 3.64 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.052 SG
Estimated Color: 8.4 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1 9.3 %
12.0 oz Caravienne Malt (22.0 SRM) Grain 2 7.0 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.7 %
7 lbs Pale Liquid Extract (2.0 SRM) Extract 5 65.1 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 6 9.3 %
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 10.3 IBUs
0.50 oz Galaxy [14.00 %] - Boil 15.0 min Hop 8 8.4 IBUs
0.50 oz Galaxy [14.00 %] - Boil 5.0 min Hop 9 3.4 IBUs
0.50 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 10 -
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 11 -

Steep grains in 3.5 gallons of water at 155 degrees F for 25 mins. Top up to 4 gallons for boil and proceed.

I put this recipe together for my brother. It's important to under pitch the yeast to help more fruity esters come out, so if making a starter be under a liter. He threw just a single vial with no starter and it came out great. Pitch around 65 degrees and let it run wild.

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