Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Liège 1914 [Belgian Pale Ale]

Belgian Pale Ale – All Grain GONE

Batch #:

15-2009

Batch Size:

5 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

July 25, 2009

Statistics

Target OG:

1.053 13.1° P

OG:

1.052 12.9° P

Target FG:

1.013 3.3° P

FG:

1.012 3.1° P

Real Extract:

4.9° P

Attenuation:

76% Apparent – 62% Real

Color:

10.8 SRM

IBU:

24.3 Rager

BU/GU:

0.47

ABV:

5.3%

ABW:

4.2%

Calories:

173 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
5.50 pounds	Belgian Plisen Malt	51.4%
0.60 pounds	Crystal Malt 60L	5.6%
0.60 pounds	Belgian Munich Malt	5.6%
4.00 pounds	American Wheat Malt	37.4%
10.70 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Form	AA
1.00 ounces	Kent Golding	60 min	Pellets	4.5%
0.50 ounces	Saaz	30 min	Pellets	3.1%
0.50 ounces	Saaz	15 min	Pellets	3.1%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Canadian/Belgian	Wyeast	3864	2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126 F
2	Saccharification	Decoction	45 min.	155°F	Decoct 44% of mash, rest for at least 10 minutes, and boil
3	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Special Procedures

Steeped specialty grains at sparge.

Fermentation and Aging

Primary:

7 days @ 68° F

Secondary:

7 days @ 68° F

Age:

35 days @ 50° F

Liège 1914

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	3.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	5.5
Post-Boil Amount:	5
Boil Time:	90
OG:	1.052 / 12.9° P
Mash PH:
Boil PH:

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Log: Liège 1914

Belgian Pale Ale – All Grain GONE

Statistics

Malts and Grains

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Decoction

Mash Steps

Water Profile Highlands Ranch, Colorado

Special Procedures

Fermentation and Aging

Liège 1914

Brew Day Data

Scale Recipe

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