Hoosonfurst Abbey
Belgian Pale Ale

 

Type: All Grain

 Date: 3/13/2006

Batch Size: 17.49 L

 Brewer: Dodo
Boil Size: 21.01 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 60.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
2.72 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 63.12 %
1.36 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 31.54 %
0.23 kg Aromatic Malt (51.2 EBC) Grain 5.33 %
21.30 gm Challenger [6.90 %] (60 min) Hops 25.1 IBU
28.30 gm Saaz [3.80 %] (30 min) Hops 9.4 IBU
14.20 gm Challenger [6.90 %] (5 min) Hops 2.8 IBU
14.20 gm Saaz [3.80 %] (5 min) Hops 1.5 IBU
17.49 L Madison Softened Water
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.045 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.46 % Actual Alcohol by Vol: 6.26 %
Bitterness: 38.8 IBU Calories: 543 cal/l
Est Color: 12.3 EBC Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 4.31 kg
Sparge Water: 15.04 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 11.24 L of water at 74.1 C 67.5 C

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Created by Dodo