Belgian Pale Ale Recipe - Philadasha Belgian Pale Ale

Recipe Info

Recipe Image

Philadasha Belgian Pale Ale

by on
Extract
22 Liter(s)
26 Liter(s)
60 min
80%
First made 11th March 2024

This recipe was cloned from Golden Elephant Ale.

Fermentables

51% - Liquid Malt Extract - Pilsen - US
1.8
35
2
Extract
29% - Dry Malt Extract - Wheat - US
1
42
3
Extract
14% - Dry Malt Extract - Light - US
0.5
44
8
Extract
6% - Belgian Dark Candi Sugar - BE
0.2
36
100
Late

Hops

First Gold
25
Pellet
Boil
60 min(s)
7.5
21.5

Yeast

Mangrove Jack's Belgian Abbey M47
70%

Other Stuff

Pure Brew
1
each
Primary
Coriander seed
30
g
Boil
Bottled Spring Water
12
l
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Made extracts with Cannock Chase spring water.
2.
30 gms Coriander seed crushed then boiled with lime zest for 15 mins into above
3.
Yeast pitched at 22C Pure Brew added at same time as yeast SG1.054.
4.
Fermenting well after 12 hours. Fermented at 20C
5.
Racked after 5 days on 16th March. Barrel flushed with CO2. SG1.020
6.
Still fermenting slowly after 12 hours in barrel.
7.
Bottled on April 10th. Primed with 70gms corn sugar. SG1.018

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Philadasha Belgian Pale Ale
Belgian Pale Ale
  • 22.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.015 FG
  • 21.5 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 8.1° SRM Color
  • 80% Efficiency
  • 4.6% ABV Alcohol
  • 171 per 12oz Calories
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