Belgian Brew
Belgian Pale Ale

 

Type: Extract

 Date: 2/4/2006

Batch Size: 5.00 gal

 Brewer: Mike Young
Boil Size: 6.00 gal Asst Brewer: Jared
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 12.50 %
6.00 lb Pale Liquid Extract (8.0 SRM) Extract 75.00 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
0.50 lb Victory Malt (25.0 SRM) Grain 6.25 %
1.00 oz Liberty [4.30 %] (60 min) Hops 15.6 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 4.3 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.7 IBU
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.053 SG

 Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.09 % Actual Alcohol by Vol: 4.17 %
Bitterness: 21.3 IBU Calories: 225 cal/pint
Est Color: 11.9 SRM Color:
Color
 

Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 

Steep grains as desired (30-60 minutes)
 
Mash Notes: -

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
2/4/06 - Brew Day - Jared helped and watched me with this brew, brought grains to 170 cut heat and steeped for 15 minutes, removed grains, added 1lb DME and brought to a boil. Added LME and Irish Moss with 20 minutes left.
2/26/06 - Kegged - FG=1.018, wheat beer flavor, still young, put in the kegerator to carb
? - this beer never got to where I wanted it, I don't think T-58 is a good match for beers other than Witbier, I would probably use a liquid yeast if I made this one again

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