Samphire Belgian PA - Beer Recipe - Brewer's Friend

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Samphire Belgian PA

150 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
No Chill: 30 minute extended hop boil time
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday August 4th 2020
1.049
1.011
5.1%
26.0
10.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
600 g German - CaraMunich I600 g CaraMunich I 34 39 12.5%
200 g Flaked Wheat200 g Flaked Wheat 34 2 4.2%
100 g Belgian - Special B100 g Special B 34 115 2.1%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.4%
3 kg Belgian - Pale Ale3 kg Pale Ale 38 3.4 62.5%
200 g German - Wheat Malt200 g Wheat Malt 37 2 4.2%
200 g Rolled Oats200 g Rolled Oats 33 2.2 4.2%
4,800 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Endeavour10 g Endeavour Hops Leaf/Whole 9.5 First Wort 0 min 14.64 18.2%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 10 min 5.95 36.4%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.7 Boil 5 min 5.12 36.4%
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Pellet 2.7 Whirlpool 0 min 0.31 9.1%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
7 g Gypsum Water Agt Mash 0 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 128.7 g       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Weymouth tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 0 12 28 16 267
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 72 °C 68 °C --
3 L Fly Sparge 72 °C 68 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.8 L) 25.2
Mash volume with grains (equipment estimates 27.6 L) 28
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.6 L) 20
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Hops absorption losses (whirlpool, hop stand) -0
Top off amount 8
Volume into fermentor 22
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

1.064 pre-boil gravity way above...but I will be adding 4 litres of chilled water to the fermentor to bring down the temps quickly. Option if another 2 litres if gravity is too high (dilution calculator suggests 6 litres needed in total).
6 litres added to bring to 20l. 1.051 so used dilution calculator that suggested adding 1 more litre. Wait for it to cool to pitching temps before taking another reading. 21 litres in the fermentor. Only 1 litre from the target and should be on the button with OG....should be...
Pitched yeast ar 20c and after four days pushed temps up to 22c then 23c and then 24c. Keeping the FC here for the next 5 days and take a reading 3 days before expected bottling day.
Yeast was true and yeast cake from previous Dubbel Trubel brew.
Day 11 reading 1.007. Beyond target. Probably due to massive overpitch of yeast.
2 weeks bottle conditioning and there is a very forward medicinal flavour...suspect either tub and yeast from the pitch or Hersbrucker hop...
Shall not be using Endeavor hops ever again and will have to see how Hersbrucker manages as a bittering hop in my next brew...live and learn

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  • Last Updated: 2020-09-24 17:14 UTC