Liège 1914

Belgian Pale Ale BJCP 2021 – 24B

OG
1.053
FG
1.010
SRM
11.1
ABV
5.3%
IBU
30
Batch #
2026-05
Batch Size
11.00 gal
Boil Time
90 min
Status
On Tap
Brew Date
March 29, 2026
Tap Date
May 8, 2026
Conditioning
Keg
BU/GU
0.57
Carbonation
2.7 vol
ABW
4.5%
Kcal
174 12 oz
Real Extract
4.5° P
Attenuation
80.2% apparent
65.6% real

Fermentables

Pale AleDingemans
15.00 lbs|67.2%
Type
Grain
Origin
Belgium
Color
3.3 SRM
PPG
80.0
67.2%
Munich IWeyermann
4.50 lbs|20.2%
Type
Grain
Origin
Germany
Color
7.1 SRM
PPG
82.2
20.2%
Aromatic MaltDingemans
1.00 lbs|4.5%
Type
Grain
Origin
Belgium
Color
19.0 SRM
PPG
80.0
4.5%
Caramunich IIIWeyermann
1.00 lbs|4.5%
Type
Grain
Origin
Germany
Color
71.0 SRM
PPG
80.1
4.5%
BiscuitDingemans
0.75 lbs|3.4%
Type
Grain
Origin
Belgium
Color
22.5 SRM
PPG
70.0
Carafa Special IIIWeyermann
0.06 lbs|0.3%
Type
Grain
Origin
Germany
Color
470.0 SRM
PPG
75.7

Hops

3.00 oz
Saaz 2.5%
90 min First Wort
1.25 oz
Magnum 12.5%
60 min Boil
2.00 oz
Saaz 2.5%
5 min Boil

Non-Fermentables

3.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
1.00 g
Epsom Salt (MgSO4) Water Agent
Mash
0.50 g
Gypsum (CaSO4) Water Agent
Mash
7.00 ml
Lactic Acid Water Agent
Mash
2.50 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.50 g
Gypsum (CaSO4) Water Agent
Sparge

Yeasts

264 ml
Antwerp Ale YeastWLP515
White Labs

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
13.23gal
Boil Time
90min
Evaporation Rate
7.56%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Medium Fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
152°F

Fermentation and Aging

14 days
Primary
66°F
2 days
Secondary
34°F
24 days
Tertiary
34°F
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