La chouffe cloon - Beer Recipe - Brewer's Friend

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La chouffe cloon

221 calories 16.6 g 0.33 L
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.3 liters
Post Boil Size: 24.56 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: VBF
Calories: 221 calories (Per 0.33L)
Carbs: 16.6 g (Per 0.33L)
Created: Wednesday November 11th 2020
1.073
1.009
8.4%
19.1
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.50 kg Belgian - Pilsner6.5 kg Pilsner 37 2.77 85.5%
1.10 kg Brown Sugar1.1 kg Brown Sugar - (late boil kettle addition) 45 38.53 14.5%
7.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops Leaf/Whole 5.7 Boil 75 min 15.44 65.1%
15 g Saaz15 g Saaz Hops Leaf/Whole 5.3 Boil 15 min 3.65 34.9%
43 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
9.13 ml Lactic acid Water Agt Mash 1 min.
1.20 ml Lactic acid Water Agt Sparge 1 hr.
13 g Coriander Seed Spice Boil 5 min.
2 g Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
23 Grams
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 163.2 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 3.9 29.8 52 35 117
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Vorlauf 62 °C 62 °C 20 min
23 L Batch Sparge 68 °C 72 °C 40 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 22.8
Mash volume with grains (equipment estimates 26.6 L) 27
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 15.9 L) 13
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28.3
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24.6
Top off amount 0.4
Going into fermentor 25
Total: 35.7  
Equipment Profile Used: System Default
 
Notes
  1. Check hop bitternes and recalculate if necessary

  2. Validate bitterness as a result of Tetrahop use
  3. Check Irish Moss addition before brewing

    NOTE: measure all steps to reassure volumes and loss

    Sugar cane sugar: Lidl with a slight caramel flavour
Last Updated and Sharing
 
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  • Last Updated: 2021-09-10 06:53 UTC