Club Recipe
Vertiginous Heights
24: Belgian Ale › 24B: Belgian Pale Ale
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Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
60 min |
26.6 |
7.4 SRM |
1.052 |
1.014 |
5.11 % |
Water Profile
| Ca (ppm) |
Mg (ppm) |
Na (ppm) |
Cl (ppm) |
SO₄ (ppm) |
HCO₃ (ppm) |
pH |
| 65 |
14 |
23 |
78 |
154 |
— |
— |
Mash
| Step |
Temperature |
Time |
| Temperature |
67°C |
60 min |
Fermentables
| Name |
Amount |
% |
| Crisp Europils Malt |
4.2 kg |
91.11% |
| Weyermann Caramunich III |
300 g |
6.51% |
| Dingemans Biscuit |
110 g |
2.39% |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| East Kent Goldings (EKG) |
33 g |
60 min |
Boil |
Pellet |
6.5 |
| East Kent Goldings (EKG) |
10 g |
0 min |
Boil |
Pellet |
6.5 |
Miscellaneous
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
2.24 g |
10 min |
Boil |
Fining |
| Yeast Nutrients |
0.22 g |
10 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Ardennes (3522) |
Wyeast Labs |
74% |
18.3°C - 29.4°C |
Fermentation
| Step |
Time |
Temperature |
| Primary |
5 days |
19.5°C |
| Secondary |
2 days |
22°C |
| Tertiary |
2 days |
2°C |
Carbonation
