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Light Ale Base III

186 calories 17 carbs
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Coy West
Calories: 186 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Tuesday May 30th 2017
1.057
1.011
6.03%
38.18
5.29
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 lb Flaked Corn1.5 lb Flaked Corn 40 0.5 7.6%
5 lb Belgian - Caramel Pils5 lb Caramel Pils 34 8 25.3%
12.5 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 63.3%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 3.8%
19.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Brewer's Gold2 oz Brewer's Gold Hops Pellet 10.7 Boil 60 min 38.18 50%
2 oz Vanguard2 oz Vanguard Hops Pellet 5.5 Aroma 0 min 50%
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal Batch Sparge 154 °F 90 min
Starting Mash Thickness: 1.31 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
50% Distilled, 50% McK Tap
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 14.37 57.5  
Strike water volume at mash thickness of 1.31 qt/lb 6.47 25.9  
Remaining sparge water volume 7.9 31.6  
Grain absorption losses -2.47 -9.9  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 11.65 46.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 10 40  
Total: 14.37 57.5
 
Notes

This is the 3rd version of this pale ale. I'm decreasing the overall # of grain to take the projected ABV to approx 6% at estimated brewhouse efficiency of 80% (?). However, I've increased the % of caramel pils for a higher final gravity, something north of 1.01, and a sweeter finishing beer. I was happy with the corn flake and the acidulated sour taste.

I added poblano to 5 gals of the last batch and it was good. Might could increase the amount of roasted pepper to increase the poblano flavor. I'm also considering adding lime zest or extract to make a cerveza. Still researching which would be best.

The poblano experiment went really well. I roasted 5 seeded whole poblanos and soaked them in vodka for about two weeks while the beer was in primary. I added them in a hop sock directly to the keg and it sank and was recovered when the keg kicked. The sunken peppers didn't overpower the beer as I had feared would happen.

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  • Last Updated: 2017-07-25 20:47 UTC