Belgian Pale
A ProMash Recipe Report
BJCP Style and Style Guidelines
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16-B Belgian & French Ale, Belgian Pale Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 20 Max IBU: 30
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.060 Plato: 14.73
Anticipated SRM: 8.7
Anticipated IBU: 22.7
Brewhouse Efficiency: 71 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.051 SG 12.61 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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78.4 10.00 lbs. Pilsener Belgium 1.037 2
7.8 1.00 lbs. CaraVienne Malt Belgium 1.034 22
7.8 1.00 lbs. Biscuit Malt Belgium 1.035 24
3.9 0.50 lbs. Flaked Oats America 1.033 2
2.0 0.25 lbs. Aromatic Malt Belgium 1.036 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.70 oz. Fuggle Pellet 4.25 12.7 60 min.
0.50 oz. Goldings - E.K. Whole 5.20 6.3 35 min.
0.30 oz. Saazer Pellet 3.25 2.6 35 min.
0.30 oz. Saazer Pellet 3.25 1.1 15 min.
Yeast
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White Labs WLP550 Belgian Ale
Mash Schedule
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Mash Type: Single Step
Grain Lbs: 12.75
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 151 Time: 0
Sparge Temp : 170 Time: 10
Total Mash Volume Gal: 5.02 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.