Style: Belgian Pale Ale

Bentleybrau Brewery's Ale van der Drupe

A Belgian pale ale with El Dorado and Calypso hops, primaried on cherries. Stovetop partial mash.

Based on this: http://www.homebrewtalk.com/f12/el-dorado-calypso-hop-belgian-pale-ale-419752/

Brewed:
Target OG:
Strike hit:
OG:
FG:
ABV:

BrewTarget Recipe:

Ale Van der Drupe - Belgian Pale Ale
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Batch Size: 24,390 L
Boil Size: 11,390 L
Boil Time: 60,000 min
Efficiency: 70%
OG: 1,054
FG: 1,010
ABV: 5,7%
Bitterness: 30,3 IBUs (Tinseth)
Color: 9 SRM (Morey)

Fermentables
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                      Name        Type    Amount Mashed Late Yield Color
     Pale Malt (2 Row) Bel       Grain  2,500 kg    Yes   No   80%   3 L
               Munich Malt       Grain 250,000 g    Yes   No   80%   9 L
              Biscuit Malt       Grain 250,000 g    Yes   No   79%  23 L
       Muntons DME - Light Dry Extract  0,000 mg     No  Yes   95%   4 L
 Dry Extract (DME) - Amber Dry Extract  2,000 kg     No  Yes   95%  13 L
Total grain: 5,000 kg

Hops
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                  Name Alpha   Amount  Use       Time   Form IBU
               Calypso 13,0% 10,000 g Boil 20,000 min Pellet 7,0
             El Dorado 15,0% 15,000 g Boil  5,000 min Pellet 4,0
 Saaz (Czech Republic)  4,5% 20,000 g Boil 60,000 min Pellet 7,9
             El Dorado 15,0% 10,000 g Boil 20,000 min Pellet 8,0
               Calypso 13,0% 15,000 g Boil  5,000 min Pellet 3,4

Misc
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           Name   Type     Use    Amount    Time
         Cherry Flavor Primary  2,000 kg 0,000 s
      Whirlfloc Fining    Boil 10,000 mL 0,000 s
 Yeast Nutrient  Other    Boil 10,000 mL 0,000 s

Yeast
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                       Name Type   Form    Amount   Stage
 WLP550 - Belgian Ale Yeast  Ale Liquid 35,000 mL Primary

Mash
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 Name     Type  Amount     Temp   Target       Time
 BIAB Infusion 8,885 L 94,460 C 67,000 C 60,000 min

Brewday Notes:

Crushed grain extremely finely with Corona mill. Very floury.
Brought 8.850L to 92C.
Lots of dough balls at mash in. Still at 85C after 10 minutes of stirring. Added another 1.5L cold water to a total of 10.350L, which was at 70.9C. Mashed with lid off to allow it to drop more. “Batch Sparge” was selected in BrewTarget, and should not have been.
Added another 100g crushed belgian pale ale malt @67C to make sure there are at least some living enzymes. Let it drop to 66C.

Tasting Notes: