Stoneloose Finest BrewBlog > Opskrifter > Patersbier [Belgian Pale Ale]

Recipe: Patersbier

Specifics

Style:

Belgian Pale Ale — BJCP Style Information

Category:	Belgian and French Ale
Number:	16B

A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.

Commercial Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer’s Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos.

Contributor:

Gert Trier Larsen

Yield:

23 liters

Color (EBC/SRM):

5.7/2.9

Bitterness (Calc):

16.4 IBU (Rager)

BU/GU:

0.36

Calories:

151 (12 ounces)

ABV:

4.8%

ABW:

3.7%

OG:	1.046
OG (Plato):	11.43° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.16° P
App. Atten.:	77.6%
Real Atten.:	63.6%

General Information

Method:	All Grain
Source:	Den store bog om håndbryg

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

4.50 kilograms

Belgian Plisen Malt

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.

100% of grist

4.50 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	23 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	70 minutes
Runoff Volume Needed:	30.5 litres	23 litres (final boil volume) ÷ 0.96 (cooling) + 6.5 litres (boil evaporation)
Grain Amount:	4.5 kilograms
Grain Absorbtion:	8 litres
Total Water Needed:	42.3 litres	30.5 litres (runoff) + 8 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	11.3 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	31 litres	42.3 litres (total water) – 11.3 litres (mash water)

)

100% of grist

Non-Fermentables

0.5

Protafloc @ 55 minutes

Hops

30.00 grams

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

Leaf @ 0 minutes
Type: Bittering
Use: Boil

10.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

Leaf @ 60 minutes
Type: Aroma
Use: Boil

40.00 grams

Total Hop Weight

Boil

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Yeast

Name:	Trappist High Gravity
Manufacturer:	Wyeast
Product ID:	3787
Type:	Wheat
Flocculation:	Medium
Attenuation:	77%
Temperature Range:	18–26°C
Amount:	12 gr

Procedure

Start med 11,25 l i bryggeren. Mæsketid 1 time ved 65 grader. Udmæskning til 27 l ved 75 til 78 grader. Kogetid 1 time 10 minutter Put Saaz humlen i ved kogningens start. Put Protafloc i 15 minutter før endt kogning. Put Hallertauer humlen i 10 minutter før endt kogning. Modnes i 3 uger ved 12 grader.

Start med 11,25 l i bryggeren.

Mæsketid 1 time ved 65 grader.

Udmæskning til 27 l ved 75 til 78 grader.

Kogetid 1 time 10 minutter

Put Saaz humlen i ved kogningens start.

Put Protafloc i 15 minutter før endt kogning.

Put Hallertauer humlen i 10 minutter før endt kogning.

Modnes i 3 uger ved 12 grader.

Fermentation

Primary:	7 days @ 22° C
Tertiary:	14 days @ 22° C
Lager:	21 days @ 12° C

Notes

Beskrivelse: Oprindelig blev denne øltype brygget af de belgiske munke til eget forbrug. Patersbier er et enkelt og let, men alligevel overraskende smagsfuldt bryg. Bryggerens råd: Prøv at bruge Saaz humle i stedet for Hallertauer Mittelfrüh ved begge tilsætninger under kogningen. Dette vil give øllet en mere blomsteragtig aroma. Kilde: Den store bog om håndbryg, side 119.

Beskrivelse:

Oprindelig blev denne øltype brygget af de belgiske munke til eget forbrug. Patersbier er et enkelt og let, men alligevel overraskende smagsfuldt bryg.

Bryggerens råd:

Prøv at bruge Saaz humle i stedet for Hallertauer Mittelfrüh ved begge tilsætninger under kogningen. Dette vil give øllet en mere blomsteragtig aroma.

Kilde:

Den store bog om håndbryg, side 119.

Gert Trier's Opskrifter

All Club Opskrifter
Dunkel Weissbier
Honning-ale
Klosterøl
Old Ale
Patersbier
Witbier