West Orange is the Best Orange with Special G - Beer Recipe - Brewer's Friend

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West Orange is the Best Orange with Special G

335 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 335 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Saturday July 25th 2020
1.101
1.020
10.7%
24.1
28.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.20 lb Belgian - Pilsner16.2 lb Pilsner 37 1.6 82.2%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 5.1%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.1%
19.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Styrian Goldings65 g Styrian Goldings Hops Pellet 2.9 Boil 60 min 19.9 73.9%
23 g Styrian Goldings23 g Styrian Goldings Hops Leaf/Whole 2.5 Boil 30 min 4.24 26.1%
88 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Orange County Florida
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 9 13 12 6 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.9 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.89 23.5  
Mash volume with grains 7.3 29.2  
Grain absorption losses -2.21 -8.9  
Remaining sparge water volume (equipment estimates 3.02 g | 12.1 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5 20  
Total: 9.96 39.9
Equipment Profile Used: System Default
 
Notes

The "Special B" is really pilsner malt that had been treated by soaking, mashing for 4 hours at 150F, and cooking at 200F for 5 hours. We named it "Special G".

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  • Last Updated: 2020-08-01 15:16 UTC