Drukken seilar II - Beer Recipe - Brewer's Friend

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Drukken seilar II

226 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Tuesday November 17th 2020
1.074
1.013
8.0%
18.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,500 g Belgian - Pilsner5500 g Pilsner 37 1.6 79.7%
300 g German - Acidulated Malt300 g Acidulated Malt 27 3.4 4.3%
1,100 g Cane Sugar1100 g Cane Sugar 46 0 15.9%
6,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 8.75 36.4%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 Boil 60 min 7.31 9.1%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.58 54.5%
55 g / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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 Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion 75 °C 65 °C 60 min
8 L Sparge 90 °C 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.4 L) 28
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 34  
Equipment Profile Used: System Default
 
Notes

Start fermentation temperatur at 20". Sugar is to be added after 2 -3 days. Decrease temperatuer to 23".

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  • Last Updated: 2020-11-18 19:56 UTC