Belgian Pale AleJeff Fowler08-11-20066.376.372024galN1.51.5hrs0.430.4288862gal0.640.6433293gal0.00gal5.55.499999galY075.0%0.75N75.0%0.75212.012fl oz72006-01-02 08:29:23YBelgian PilsBelgiumPilsner style malted barley grain.pi
7.07lbs0.000usd1.01lbsY80.07%0.80071.87%0.01874.0%0.041.81.8srm0.0%00.0%0100%10.00lint2132006-01-13 22:54:03YAromatic MaltDingemansDingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.pa
1.01lbs0.000usd1.01lbsY80.0%0.82.0%0.024.5%0.04519.019srm11.5%0.1151.012%0.010120%030.030lint2192006-11-04 04:31:50YBiscuit Malt (Mout Roost 50)DingemansThis toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.bi
1/20.5lbs1.501.5usd1.01lbsY70.0%0.72.0%0.024.5%0.04522.522.5srm11.5%0.1150.0%00%00.00lint2152006-11-04 04:31:50YCara 20 - Caramel MaltDingemansDingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.cr
12.012oz1.501.5usd1.01lbsN70.0%0.72.0%0.027.0%0.0723.023srm11.5%0.1150.0%00%00.00lint152006-01-02 08:29:37YCandi Sugar ClearSmooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.su
1.01lbs0.000usd1.01lbsN100.0%10.0%01.0%0.010.50.5srm0.0%00.0%025%0.250.00lint582004-04-25 12:00:00YCzech SaazCzech ReplublicVery mild. 'Noble'.
1 1/21.5oz0.000usd1.01oz11hrs2Polish Lublin, Lubelski, Spalt Spalter, Tettnanger.235.0%0.053.5%0.03526.0%0.2622.5%0.22542.5%0.42511.0%0.1113.0%0.1300.5582004-04-25 12:00:00YCzech SaazCzech ReplublicVery mild. 'Noble'.
1/40.25oz0.000usd1.01oz3030sec2Polish Lublin, Lubelski, Spalt Spalter, Tettnanger.235.0%0.053.5%0.03526.0%0.2622.5%0.22542.5%0.42511.0%0.1113.0%0.1300.512004-04-25 12:00:00YCorriander seedsMorocco and Romania Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
1.01tbsp0.000usd11tbsp55min21052006-11-05 01:47:48YIrish MossCommonA dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
1.01tsp0.000usd11tsp15.015min232006-08-07 12:00:00YBelgian AleWYeastBanana-estery. Clove-like phenolics. Intended for abbey beers.
8.08fl oz0.000usd1.01fl oz10241000.0%00.0%065.065f65.065f672006-07-02 12:45:01YAtlanta, GAMetropolitan Atlanta public water.
5.05gal0.000usd00gal66ppm11ppm33ppm77ppm1919ppm00ppm7.0722006-07-02 11:06:21YEpsom SaltsAdds Mg++.
1.01g0.000usd1.01g112006-07-02 11:05:58YGypsumCommonly used brewing salt. Lowers pH.
1.01g0.000usd1.01g0812006-07-02 13:24:48YBeerse, BelgiumMetropolitan Beerse public water.
0.00gal0.000usd00gal4141ppm88ppm1616ppm6262ppm9191ppm2626ppm7.07Tinseth (Simulated)4Tinseth Boil Time Formula (simulated)410014.20.10444.10.19976.60.2291200.239Tinseth Gravity Correction3Fowler Pellet Hops Correction4Boil Kettle6669.76669.655j/kg k70.070f5.05gal01212in1212in16.316.33991in8.08.000001gal1.01qt6.86.846005w/m2 k160.0160f153.0153f141.0141fPicnic Cooler2727.02727.002j/kg k70.070f5.05gal11212in2424in1212in15.014.96104gal0.00gal1.21.151318w/m2 k160.0160f157.0157f153.0153fPropane Burner6669.76669.655j/kg k70.070f5.05gal4066.64066.615btu/hr1212minYMash In122.0122f1.781.782173gal0.00gal3.723.721863gal2.892.890567gal55472.6555472.65j/kg k9.259.249999lbs2.892.890567gal30.730.69708min100.0%125.725.69708min1.251.25qt/lb133.1133.0937f70.070f5.05min01102YProtein Rest120.2120.2262f1.781.782173gal0.00gal3.723.721863gal2.892.890567gal55472.6555472.65j/kg k9.259.249999lbs0.00gal3030min0YEnd Protein Rest130.0130f1.781.782173gal0.00gal3.723.721863gal2.892.890567gal55472.6555472.65j/kg k9.259.249999lbs0.00gal5.35.268825min80.0%0.802YInfusion For Sacc. Rest153.0153f3.213.205903gal0.00gal5.155.145593gal4.314.314298gal77097.5877097.58j/kg k9.259.249999lbs1.421.42373gal3.03min100.0100cY0.6160.6156795qt/lb3.03minYSacc. Rest149.0148.9564f3.213.205903gal0.00gal5.155.145593gal4.314.314298gal77097.5877097.58j/kg k9.259.249999lbs0.00gal6060min0YEnd Sacc. Rest168.0168f3.213.205903gal0.00gal5.155.145593gal4.314.314298gal77097.5877097.58j/kg k9.259.249999lbs0.00gal11.411.41432min100.0%102YBatch Sparge161.8161.78f0.00gal6.376.372024gal6.376.372024gal6.376.372024gal0.00j/kg k0.00lbs3.173.166121gal45.045minFirst Runnings0.09.385277e-16gal0.01.014645e-16gal/lb3.133.133871gal0.070.0720317gal168.0168f15.015minBatch #16.296.290171qt0.170.1700075gal/lb1.641.644569gal0.00gal168.0168f15.015minBatch #26.376.374351qt0.1720.1722827gal/lb1.591.593583gal0.00gal168.0168f15.015min6.376.372024galY0.00gal0Trub Loss-10%-0.1Transfer From PrimaryN-2-2qt1.0511.051391sg1.0131.012848sg168.068f4.024.02g/l0110.956110.9556g2.52.545.045f14.886114.88606psi