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guila T58 BELGIAN blond

141 calories 15 carbs
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 70 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 58% (brew house)
Source: guila
Calories: 141 calories (Per 355mL)
Carbs: 15 g (Per 355mL)
Created Monday February 4th 2019
1.043
1.011
4.2%
13.96
7.17
5.4
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Fermentables
Amount Fermentable PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 76.3%
1.5 kg Briess - Rye Malt1.5 kg Rye Malt 36.8 3.7 22.9%
0.05 kg American - Roasted Barley0.05 kg Roasted Barley 33 300 0.8%
6.55 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 11.2 Boil 60 min 13.96 37.5%
20 g Magnum20 g Magnum Hops Pellet 11.2 Boil 0 min 62.5%
 
Other Ingredients
Amount Name Type Use Time
4 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
9.88 ml Lactic acid Water Agt Mash 1 hr.
7.4 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 225 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 225 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Author: guila, Method: All Grain, Style: Belgian Pale Ale, ABV 4.2%, IBU 13.96, SRM 7.17, Fermentables: (Pale 2-Row, Rye Malt, Roasted Barley) Hops: (Magnum) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, Phosphoric acid)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-04 02:14 UTC
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