Kettle Soured Duchesse de Bourgogne Clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Kettle Soured Duchesse de Bourgogne Clone

224 calories 21 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Flanders Red Ale
Boil Time: 5 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2.4 gallons
Pre Boil Gravity: 1.136 (recipe based estimate)
Post Boil Gravity: 1.142 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Friday July 3rd 2020
1.068
1.014
7.1%
9.0
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Briess - LME Golden Light3.15 lb LME Golden Light 37.6 4 32.1%
3.15 lb Briess - LME Pilsen Light3.15 lb LME Pilsen Light 37.6 2 32.1%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 20.4%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L 35.4 40 5.1%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5.1%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 5.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Kent Goldings1 oz Kent Goldings Hops Pellet 5.1 Boil 60 min 8.95 100%
1 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 41.02 psi       Temp: 65 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Steeping 65 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.08 g | 8.3 qt) 2.02 8.1  
Mash volume with grains (equipment estimates 2.08 g | 8.3 qt) 2.14 8.6  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 2.56 g | 10.3 qt) 2.5 10  
Boil off losses -0.13 -0.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.4 9.6  
Top off amount 2.6 10.4  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.62 18.5
Equipment Profile Used: System Default
"Kettle Soured Duchesse de Bourgogne Clone" Flanders Red Ale beer recipe by TheGrayMatter. Extract, ABV 7.14%, IBU 8.95, SRM 13.04, Fermentables: (LME Golden Light, LME Pilsen Light, DME Pilsen Light) Steeping Grains: (Caramel Malt - 40L, Honey Malt, Special B) Hops: (Kent Goldings)
Last Updated and Sharing
 
3,070
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-06 08:40 UTC