Frankenstein Belgian Ale - Beer Recipe - Brewer's Friend

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Frankenstein Belgian Ale

146 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 15.08 liters
Post Boil Size: 11.17 liters
Pre Boil Gravity: 8.4 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Satyajit
Calories: 146 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Saturday September 19th 2020
12.1 °P
1.4 °P
5.7%
20.7
4.9
n/a
828.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
450 g Belgian - Pale Ale450 g Pale Ale ₹ 170.00 / kg
₹ 76.50 		38 3.4 18.2%
400 g Castle Malting - Château Cara Blond400 g Château Cara Blond ₹ 220.00 / kg
₹ 88.00 		34 8 16.2%
1,000 g Belgian - Pilsner1000 g Pilsner ₹ 170.00 / kg
₹ 170.00 		37 1.6 40.5%
500 g Flaked Wheat500 g Flaked Wheat ₹ 220.00 / kg
₹ 110.00 		34 2 20.2%
120 g Corn Sugar - Dextrose120 g Corn Sugar - Dextrose - (late boil kettle addition) ₹ 200.00 / kg
₹ 24.00 		42 0.5 4.9%
2,470 g / ₹ 468.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Citra6 g Citra Hops ₹ 10.00 / g
₹ 60.00 		Pellet 11 Boil at 100 °C 60 min 17.69 50%
6 g Citra6 g Citra Hops ₹ 10.00 / g
₹ 60.00 		Pellet 11 Dry Hop 3 days 3 50%
12 g / ₹ 120.00
 
Yeast
AEB - Fermoale AY3
Amount:
8 Grams
Cost:
₹ 30.00 / g
₹ 240.00
Attenuation (avg):
87%
Flocculation:
High
Optimum Temp:
14 - 25 °C
Starter:
No
Fermentation Temp:
29 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
₹ 240.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 80g       Temp: 29 °C       CO2 Level: 2.5 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
7 L Strike 68 °C 63 °C 70 min
8.6 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.98 L/kg
Starting Grain Temp: 29 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7
Mash volume with grains 8.6
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 12.9 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.7 L) 15.1
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 11 L) 11.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11.2 L) 11
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

I wrote this recipe for using up all the odd/spare quantities of brewing ingredients on hand.

MASH
1．Heat 7L of water to strike temperature of 68℃, then add all the malt as well as flaked wheat
2．Mash for 70 min. stirring every 10 min., maintaining 63-65℃ throughout
3．Mash out at 75℃ after 70 min.

SPARGE
Sparge very slowly with 8.6L of 75℃ water, to get total 15.1L volume (0.5L lost to grain absorption).

BOIL
Boil for 60 min.:
1．Add 120g dextrose at start (to increase ABV)
2．Add 6g citra hops immediately after hot break
3．At end of boil, top up volume to 11.2L if boil was aggressive and volume comes up short

TRANSFER TO FERMENTOR
1．Rapidly cool wort to 22℃ using a copper immersion chiller and recirculating water from an ice bath
2．Transfer into fermentor by pouring wort from a height through a very fine mesh sieve
3．Discard hop remains and other gunk collected in the sieve (approx 200mL lost)

PITCHING
1．Pitch 8g of dry yeast into fermentor, uniformly on the surface area of the wort
2．Shake fermentor vigourously to disperse yeast and further aerate the wort

FERMENTING & DRY HOPPING
Ferment for 5 days at 28-29℃. Gently shake fermentor every two days to rouse yeast settled in the trub.
1．For first three days, use a blow-off tube with exit placed in a bowl of sanitizer solution
2．After three days and/or initial vigorous fermentation has subsided:
   • Remove blow off tube and replace with sanitizer-filled airlock
   • Add 6g citra hop pellets crushed into powder, evenly across surface of fermentor

BOTTLING
1．Add 80g of dextrose into large priming vessel
2．Rack the beer into priming vessel using racking cane, tubing and autosiphon
3．Avoid siphoning out any krausen as well as trub
4．Fully dissolve the priming dextrose into the beer, employing gentle stirring to prevent aeration
5．Siphon primed beer into airtight bottles that can withstand beer carbonation pressures

Enjoy after 5 days bottle conditioning.

SANITIZATION
Brew day:
   • Thermometer
   • Sieve
   • Pouring jug
   • Fermentor
   • Blow-off tube

Bottle day:
   • Large priming vessel
   • Racking cane
   • Tubing
   • Autosiphon
   • Bottles

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  • Last Updated: 2020-09-21 23:34 UTC