Belgian Pale Ale Recipe - Lab 22 - Belgian Ale

Recipe Info

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Lab 22 - Belgian Ale

by on
Extract
17.0344 Liter(s)
11.3562 Liter(s)
60 min
75%
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Extract Belgian Pale Ale homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Extra Light - US, Dry Malt Extract - Wheat - US, Liquid Malt Extract - Extra Light - US, Biscuit Malt - BE, Belgian Clear Candi Syrup - BE , CaraCrystal Wheat Malt - US, Saaz Hops, Galena Hops, Fermentis Safbrew T-58 Homebrew Yeast, Coriander, Irish Moss.

Fermentables

% kg fermentable ppg   L   usage  
17% 0.5 Dry Malt Extract - Extra Light - US 44
Extract
17% 0.5 Dry Malt Extract - Wheat - US 42
Extract
34% 1 Liquid Malt Extract - Extra Light - US 37
Extract
9% 0.25 Biscuit Malt - BE 36
23°
Steep
14% 0.4 Belgian Clear Candi Syrup - BE 32
Late
9% 0.25 CaraCrystal Wheat Malt - US 34
55°
Steep
2.9 kg

Hops

g variety type usage time AA   IBU  
24.9986 Saaz Pellet Boil 10 minutes 3.8 5.1
24.9986 Saaz Pellet Flame Out 0 minutes 3.8 0.0
9.9989 Galena Pellet Boil 60 minutes 13.6 20.3
59.9961 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safbrew T-58 70%
 

Other Stuff

amount unit name usage
0.0283 kg Coriander Boil
1 each Irish Moss Mash
 

Mash Steps

type heat temp °C time
Steep specialty grains Infusion 67 60 minutes
 

Special Instructions

  1. Add cracked fresh coriander seeds at 10min left in boil.
  2. Add irish moss at 15min left in boil.
  3. Add clear candi syrup in fermentor after krausen falls.

Tasting Notes (0)

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Recipe Facts

Lab 22 - Belgian Ale
Belgian Pale Ale
17.03 Gallons Liters
11.36 Gallons Liters  @  60  min
1.050
1.015
8.4° SRM
75%
25.4 IBU (tinseth)
0.51
4.5% ABV
167 per 12oz
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