Prosca - Belgian Xmas - Beer Recipe - Brewer's Friend

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Prosca - Belgian Xmas

182 calories 19.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Sunday May 24th 2020
1.059
1.016
5.6%
21.0
21.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.55 kg Crisp Malting - Finest Maris Otter3.55 kg Finest Maris Otter 38 3 60.7%
1 kg Weyermann - Abbey Malt1 kg Abbey Malt 36.8 17 17.1%
0.50 kg Weyermann - CARABELGE0.5 kg CARABELGE 34 13.6 8.5%
0.50 kg Weyermann - Special W0.5 kg Special W 33.6 115 8.5%
0.30 kg Belgian Candi Sugar - Amber/Brown (60L)0.3 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.1%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.7 Boil 60 min 16.15 62.5%
15 g Fuggles15 g Fuggles Hops Pellet 4.7 Boil 15 min 4.81 37.5%
40 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 73 °C 68 °C 75 min
9 L Batch Sparge 90 °C 76 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.1 L) 28.5
Mash volume with grains (equipment estimates 34.8 L) 32.1
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.7 L) 22
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Volume into fermentor 19
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

50g - portocala dulce cu 10 min inainte de finalizarea fierberii
2 bete medii de scortisoara cu 10 min inainte de finalizarea fierberii
1 tableta proftalor cu 15 min inainte de finalizarea fierberii

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  • Last Updated: 2020-12-18 11:04 UTC