belgian pale ale

Recipe OverviewWort Volume Before Boil: 49.00 l Wort Volume After Boil: 43.50 lVolume Transferred: 41.00 l Water Added To Fermenter: 0.00 lVolume At Pitching: 41.00 l Volume Of Finished Beer: 40.00 lExpected Pre-Boil Gravity: 1.049 SG Expected OG: 1.064 SGExpected FG: 1.021 SG Apparent Attenuation: 65.9 %Expected ABV: 5.8 % Expected ABW: 4.5 %Expected IBU (using Tinseth): 25.7 IBU Expected Color (using Morey): 13.3 SRMBU:GU ratio: 0.40 Approx Color:Mash E!ciency: 70.0 %Boil Duration: 90.0 minsFermentation Temperature: 21 degCFermentablesIngredient Amount % MCU WhenBelgian Pilsen Malt 5.500 kg 44.0 % 1.7 In Mash/SteepedCastle Munich 3.500 kg 28.0 % 6.4 In Mash/SteepedWheat aked 2.000 kg 16.0 % 1.2 In Mash/SteepedGerman CaraAroma 0.500 kg 4.0 % 14.4 In Mash/SteepedSugar - Demerara 1.000 kg 8.0 % 0.4 End Of BoilHopsVariety Alpha Amount IBU Form WhenGerman Hallertauer Magnum11.0 % 30 g 17.6 Loose Whole Hops 60 Min From EndGerman Hallertauer Hersbrucker3.5 % 30 g 3.7 Loose Pellet Hops 20 Min From EndSlovenian Styrian Goldings5.0 % 30 g 4.4 Loose Pellet Hops 15 Min From EndSlovenian Styrian Goldings5.0 % 30 g 0.0 Loose Pellet Hops At turn o"