Belgian Bathwater - Beer Recipe - Brewer's Friend

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Belgian Bathwater

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bob Crocker
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday December 21st 2020
1.061
1.012
6.5%
38.3
14.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Great Western - Domestic 2-Row8.5 lb Domestic 2-Row 37 2 70.2%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 8.3%
2 lb American - Vienna2 lb Vienna 35 4 16.5%
275 g Candi Syrup - Belgian Candi Syrup - D-180275 g Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 5%
12.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 14.3 Boil 60 min 26.45 14.9%
28 g Yakima Valley Hops - Amarillo28 g Amarillo Hops Pellet 8.4 Boil 10 min 10.52 27.7%
28 g Yakima Valley Hops - Amarillo28 g Amarillo Hops Pellet 8.6 Aroma 1 min 1.28 27.7%
15 g Yakima Valley Hops - Amarillo15 g Amarillo Hops Pellet 8.4 Dry Hop 5 days 14.9%
15 g Columbus15 g Columbus Hops Pellet 14.3 Dry Hop 5 days 14.9%
101 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 140 g       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54.6 0 8 52.2 64.2 0
RO turned out to be quite basic. Salts made little difference. Added 1/2 tsp LActic acid to 3 gal sparge. Initially pH 4.0, came up to 4.9 by the time it was needed. Added 1/2 tsp to mash to get up to 5.4.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt Strike 164 °F 154 °F 30 min
1 qt Infusion 190 °F 154 °F 30 min
15 qt Sparge 172 °F 165 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.45 13.8  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 5.74 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Carbonation too low. Increased prime to140 gm

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  • Last Updated: 2021-03-24 07:07 UTC