Hoosonfurst Abbey 2
Belgian Pale Ale

 

Type: All Grain

 Date: 11/10/2006

Batch Size: 37.85 L

 Brewer: Tony + Jurgen
Boil Size: 44.37 L Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.16 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 90.00 %
0.91 kg Aromatic Malt (51.2 EBC) Grain 10.00 %
56.70 gm Tettnang [4.00 %] (60 min) Hops 17.9 IBU
56.70 gm Saaz [4.40 %] (30 min) Hops 10.0 IBU
28.35 gm Saaz [3.70 %] (10 min) (Aroma Hop-Steep) Hops -
28.35 gm Tettnang [6.20 %] (5 min) Hops 2.1 IBU
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 125 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.054 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 6.26 %
Bitterness: 30.0 IBU Calories: 543 cal/l
Est Color: 13.1 EBC Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 2 Step, Medium Body Total Grain Weight: 9.07 kg
Sparge Water: 35.47 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 18.93 L of water at 55.9 C 50.0 C
30 min Saccharification Heat to 65.0 C over 15 min 65.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 214.4 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Created by Dodo