Belgian Pale Ale – All Grain GONE


General Info

Added 5g of gypsum to mash water.

Post boil amount was a bit low. Added about 3/4 gal of RO water to the kettle to top up.

Malts and Grains

Amount Malt/Grain %
15.00 pounds German Pilsen Malt (2-Row) 78.9%
4.00 pounds American Wheat Malt 21.1%
19.00 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
1/4 tsp. Irish Moss 20 minutes


Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
0.50 ounces Hallertauer Mittlefruh 10 min 4.5%
1.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Two Step Temperature Mash, Light Bodied Beer


Mash with a direct heat source to maintain temperature.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F

Add 100% of mash water at 129° F / 54° C

2 Saccharification 75 min. 150°F

Heat to 150° F / 65.5°C over 15 minutes

3 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado


Single infusion at 147°F.

Or a traditional step mash:

  • Protein Rest: 135°F for 15 minutes.
  • Beta Saccharification Rest: 145°F for 35 minutes.
  • Alpha Saccharification Rest: 165°F for 25 minutes.
  • Mash out: 172°F for 5 minutes.

Pitch at 65°F and let the fermentation temperature rise naturally.

Ready to drink in 4-6 weeks.

Fermentation and Aging

14 days @ 70° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.3    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.7    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.056 / 13.8° P    
Mash PH:      
Boil PH:      

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