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

Belgian Pale Ale – All Grain GONE

Batch #:

12-2011

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

June 25, 2011

Statistics

Target OG:

1.056 13.8° P

OG:

1.056 13.8° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.6° P

Attenuation:

81.2% Apparent – 66.7% Real

Color:

3.5 SRM

IBU:

28.2 Rager

BU/GU:

0.5

ABV:

6.1%

ABW:

4.8%

Calories:

183 12 oz

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	% of Grist
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%

Adjuncts

Amount	Adjunct
1.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

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

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
0.50 ounces	Hallertauer Mittlefruh	10 min	Aroma	Aroma	Leaf	4.5%
1.50 ounces	Total Hop Weight

Yeasts

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

Batch Size:

10.00 gallons

Boil Volume:

12.55 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

Mash Profile Two Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	122°F	Add 100% of mash water at 129° F / 54° C
2	Saccharification	Temperature	75 min.	150°F	Heat to 150° F / 65.5°C over 15 minutes
3	Mash Out	Temperature	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.

Procedure

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

Primary:

14 days @ 70° F

PapaPatersbier

Date Brewed:
Brewer/Assistant:

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:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

Log: PapaPatersbier