Hey Folks! I was lucky enough to be given some fresh westmalle yeast from a local yeast supplier. In looking at supplies, I see I have Saaz and Styrian Goldings laying around, along with some sweet orange peels and grains of paradise. Belgian pale, here we come, especially, since the fermenter is full, but the closet is open and sitting around 70!
Haven't done a belgian since I started all grain-ing a couple years ago, but did some reading up and came up with what appears to be a relatively (for a belgian) standard recipe- I would love feedback from the more experienced brewers here. I figure if I brew at night, I can get the temp down to 65 in the garage overnight to pitch cold, then move it into the house once fermentation starts, letting fermentation ramp up that way, respecting the yeast to do their thing, but not afraid of slightly higher temps, to allow the yeast to do their thing. How did I do with specialty grains? Base constitution? Anything I may be missing?
Thanks so much!
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.83 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.75 gal
Estimated OG: 1.050 SG
Estimated Color: 9.4 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 gal Water Water 1 -
2 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 43.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5 34.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 6 8.7 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 7 6.5 %
12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 8 6.5 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 9 16.1 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 10 5.9 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 11 2.4 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 12 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 14 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.38 qt of water at 158.4 F 148.0 F 75 min
Mash Out Add 9.20 qt of water at 206.0 F 168.0 F 10 min
Sparge: Fly sparge with 3.32 gal water at 168.0 F
Haven't done a belgian since I started all grain-ing a couple years ago, but did some reading up and came up with what appears to be a relatively (for a belgian) standard recipe- I would love feedback from the more experienced brewers here. I figure if I brew at night, I can get the temp down to 65 in the garage overnight to pitch cold, then move it into the house once fermentation starts, letting fermentation ramp up that way, respecting the yeast to do their thing, but not afraid of slightly higher temps, to allow the yeast to do their thing. How did I do with specialty grains? Base constitution? Anything I may be missing?
Thanks so much!
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.83 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.75 gal
Estimated OG: 1.050 SG
Estimated Color: 9.4 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 gal Water Water 1 -
2 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4 43.5 %
4 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5 34.8 %
1 lbs Caramunich Malt (56.0 SRM) Grain 6 8.7 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 7 6.5 %
12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 8 6.5 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 9 16.1 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 10 5.9 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 11 2.4 IBUs
2.00 g Seeds of Paradise (Boil 5.0 mins) Spice 12 -
1.00 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 13 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 14 -
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.38 qt of water at 158.4 F 148.0 F 75 min
Mash Out Add 9.20 qt of water at 206.0 F 168.0 F 10 min
Sparge: Fly sparge with 3.32 gal water at 168.0 F
