Belgian Pale Ale Recipe - Chupacabra

Recipe Info

Recipe Image

Chupacabra

by on
All Grain
25 Liter(s)
32 Liter(s)
60 min
75%
Trappist Single (BJCP 2015 - 26A)

Fermentables

92% - Swaen Pilsner
5.5
36
4
Mash
4% - Swaen Vienna
0.25
36
10
Mash
4% - Swaen Amber
0.25
32
70
Mash

Hops

Styrian Goldings
50
Leaf
Boil
60 min(s)
5.3
23.6
Saaz
20
Leaf
Boil
30 min(s)
3.8
5.2
Saaz
20
Leaf
FlameOut
0 min(s)
3.8
0.0

Yeast

Mangrove Jack M47 Belgian Abbey
70%

Other Stuff

Irish Moss
0.02
kg
Boil

Mash Steps

Gluten rest
Infusion
60
10 min
Beta-Glucan Rest
Infusion
65
30 min
Saccharification Rest
Infusion
72
10 min
Mash-Out
Infusion
78
5 min

Special Instructions

1.
Add the Irish Moss 10 mins before end of the boil

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chupacabra
Belgian Pale Ale
  • 25.00 Gallons Liters Batch Size
  • 32.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.016 FG
  • 28.8 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 9.2° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 181 per 12oz Calories
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