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Steve's Flat tyre tomabrewworks

Description
Roast 100 gm Pale Ale, 120 gm Vienna and 220 gm Munich on a biscuit tray until the aroma is of baking biscuits. About 15 -- 20 minutes Turn the grains so they don't burn. Roast on highest gas setting. Let grains cool for 20 minutes then crush with all other grains. An alternative yeast is WLP 008 which gives a very clean flavor profile compared to the genuine Belgian yeast.

Details

Cloned from
BrewingHub/Steve's Flat tyre
Beer Style
16B Belgian Pale Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
76%
Recipe Volume
7.13 gal 
Boil Volume
8.74 gal 
Boil Time
60 min 
Maximum Extract
503.0 points
Potential Extract
382.2 points (76% from recipe)
Anticipated OG
1.054 SG
Boil SG
1.044 SG (at start of boil)
Anticipated Color
13.7 SRM     
Estimated IBU
22.7 IBU
Estimated FG
1.012 SG
Estimated Alcohol
5.4 %abv
Fermentation
Primary 4 d, Secondary 7 d, and Lager 28 d
Mash
60 m @ 152.6 tempF

Style Compliance

16B Belgian Pale Ale
Original Gravity
1.048-1.054 SG
Final Gravity
1.010-1.014 SG
Alcohol
4.8-5.5 %abv
Bitterness
20.0-30.0 IBU
Color
8.0-14.0 SRM
 
OG
1.054 SG
FG
1.012 SG
Alcohol
5.4 %abv
Bitterness
22.7 IBU
Color
13.7 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Pilsner 9.48 lbs 2.0 °L 37 ppg 68.9 %
Briess Vienna 0.99 lbs 3.5 °L 35 ppg 7.2 %
Briess Vienna 0.77 lbs 3.5 °L 35 ppg 5.6 %
Weyermann Dark Munich 0.66 lbs 9.0 °L 37 ppg 4.8 %
Weyermann CaraAroma 0.55 lbs 130.0 °L 36 ppg 4.0 %
Dingemans Munich 0.49 lbs 5.5 °L 37 ppg 3.6 %
Briess Vienna 0.26 lbs 3.5 °L 35 ppg 1.9 %
Castle Pale Ale 0.22 lbs 3.2 °L 37 ppg 1.6 %
Simpsons Dark Crystal 0.22 lbs 75.0 °L 34 ppg 1.6 %
Weyermann Dehusked Carafa III 0.11 lbs 520.0 °L 32 ppg 0.8 %
Totals 13.8 lbs 503.0 points 100%

Fermentables

Name: Weyermann Pilsner
Amount: 9.48 lbs
Color: 2.0 °L
Potential: 37 ppg
% Grist68.9 %
Name: Briess Vienna
Amount: 0.99 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist7.2 %
Name: Briess Vienna
Amount: 0.77 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist5.6 %
Name: Weyermann Dark Munich
Amount: 0.66 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist4.8 %
Name: Weyermann CaraAroma
Amount: 0.55 lbs
Color: 130.0 °L
Potential: 36 ppg
% Grist4.0 %
Name: Dingemans Munich
Amount: 0.49 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist3.6 %
Name: Briess Vienna
Amount: 0.26 lbs
Color: 3.5 °L
Potential: 35 ppg
% Grist1.9 %
Name: Castle Pale Ale
Amount: 0.22 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist1.6 %
Name: Simpsons Dark Crystal
Amount: 0.22 lbs
Color: 75.0 °L
Potential: 34 ppg
% Grist1.6 %
Name: Weyermann Dehusked Carafa III
Amount: 0.11 lbs
Color: 520.0 °L
Potential: 32 ppg
% Grist0.8 %
Totals
Amount: 13.8 lbs
Potential: 503.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Northern Brewer 0.63 oz @ 10.0 %AA (6.3 AAU) 17.0 (31.4 %) Boil 60 min
Saaz 1.06 oz @ 4.0 %AA (4.2 AAU) 5.7 (15.6 %) Boil 15 min
Totals 1.7 oz
Hop: Northern Brewer
Amount: 0.63 oz
%AA: 10.0
When: Boil
Time: 60 min
Hop: Saaz
Amount: 1.06 oz
%AA: 4.0
When: Boil
Time: 15 min
Totals
Amount: 1.7 oz

Yeast

Name Attenuation When
White Labs WLP500 Trappist Ale 77 % Primary
Name: White Labs WLP500 Trappist Ale
Attenuation: 77 %
When: Primary
 
 
 
Recipe Source: Steve Nicholls