Belgian Pale Ale Recipe - Kamp Pater

Recipe Info

Recipe Image

Kamp Pater

by on
All Grain
25 Liter(s)
32 Liter(s)
75 min
75%
Paters Ale

Fermentables

74% - Pale 2-Row - UK
4.1848
36
2
Mash
9% - Munich - UK
0.4924
37
9
Mash
4% - Crystal 45L - UK
0.2457
34
45
Mash
1% - Black Malt - UK
0.0304
28
500
Mash
9% - Dark Brown Sugar - US
0.4924
46
50
Late
4% - Honey - US
0.2457
35
1
Late

Hops

Hallertauer Mittelfrüh
60.8702
Pellet
Boil
60 min(s)
4.3
25.4
Goldings
30.4351
Pellet
Boil
60 min(s)
5
14.8

Yeast

Safale BE-256
70%

Other Stuff

Gypsum
10.8696
ml
Mash
Epsom Salts
5.4348
ml
Mash
Whirlfloc
1.087
each
Boil

Mash Steps

Saccharification Rest
Infusion
66
60 min
Protein Rest
Infusion
75
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kamp Pater
Belgian Pale Ale
  • 25.00 Gallons Liters Batch Size
  • 32.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.055 OG
  • 1.017 FG
  • 40.2 IBU (tinseth) Bitterness
  • 0.73 BG:GU
  • 12.3° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 186 per 12oz Calories
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