Ode to Val D'or - Beer Recipe - Brewer's Friend

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Ode to Val D'or

198 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Wednesday November 18th 2020
1.061
1.007
7.0%
34.2
8.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Weyermann - Pilsner8.5 lb Pilsner 36 1.5 70.8%
1.30 lb American - Caramel / Crystal 40L1.3 lb Caramel / Crystal 40L 34 40 10.8%
2.20 lb Candi Syrup - Belgian Candi Syrup - Simplicity2.2 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 18.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Hersbrucker1.1 oz Hallertau Hersbrucker Hops Pellet 4.4 Boil 60 min 19.76 39.1%
0.66 oz Styrian Goldings0.66 oz Styrian Goldings Hops Pellet 3.3 Boil 60 min 8.89 23.5%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.57 17.8%
0.30 oz Strisselspalt0.3 oz Strisselspalt Hops Leaf/Whole 3.5 Dry Hop 0 days 10.7%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Dry Hop 0 days 8.9%
2.81 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 142 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7 oz       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Reverse Osmosis
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
3.6 gal Strike 163 °F 150 °F 20 min
Saccharification Infusion 150 °F 150 °F 60 min
Step mash Infusion 150 °F 162 °F 15 min
4 gal Mash out Fly Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.68 14.7  
Mash volume with grains 4.46 17.8  
Grain absorption losses -1.23 -4.9  
Remaining sparge water volume (equipment estimates 4.94 g | 19.8 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.48 33.9
Equipment Profile Used: System Default
"Ode to Val D'or" Trappist Single beer recipe by 10 Palms. All Grain, ABV 7.01%, IBU 34.23, SRM 8.84, Fermentables: ( Pilsner, Caramel / Crystal 40L, Belgian Candi Syrup - Simplicity) Hops: (Hallertau Hersbrucker, Styrian Goldings, Strisselspalt) Other: (Beer Nutrient)
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  • Last Updated: 2020-11-19 17:22 UTC