Belgian VII Sabro Golden - Beer Recipe - Brewer's Friend

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Belgian VII Sabro Golden

172 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Bob Crocker
Calories: 172 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday January 22nd 2021
1.053
1.008
5.9%
32.5
8.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Great Western - Domestic 2-Row6 lb Domestic 2-Row 37 2 60%
2 lb American - Vienna2 lb Vienna 35 4 20%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 10%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Valley Hops - Willamette15 g Willamette Hops Leaf/Whole 5 Boil 60 min 9.9 1.8%
15 g Yakima Valley Hops - Willamette (5 AA)15 g Yakima Valley Hops - Willamette (5 AA) Hops Pellet 5 Boil 30 min 8.37 1.8%
28 g Yakima Valley Hops - Sabro (15.1 AA)28 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 180 °F 10 min 7.6 3.3%
28 oz Yakima Valley Hops - Sabro (15.1 AA)28 oz Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop at 62 °F 4 days 92.6%
5 g Yakima Valley Hops - Sabro5 g Sabro Hops Pellet 15.1 Boil 20 min 6.64 0.6%
856.79 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
2.50 ml Lactic acid Water Agt Mash 0 min.
2.50 ml Lactic acid Water Agt Sparge 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
100 Milliliters
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 140 g       Temp: 64 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.6 0 8 49 118.9 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Strike 165 °F 154 °F 30 min
4 qt Infusion 170 °F 154 °F 30 min
12 qt Sparge 172 °F -- --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3 12  
Mash volume with grains 3.8 15.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 5.56 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.06 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.04 g | 20.1 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.46 g | 21.9 qt) 5 20  
Total: 8.56 34.2
Equipment Profile Used: System Default
"Belgian VII Sabro Golden" Belgian Pale Ale beer recipe by Bob Crocker. All Grain, ABV 5.86%, IBU 32.49, SRM 8.48, Fermentables: (Domestic 2-Row, Vienna, Caramel / Crystal 20L, Biscuit) Hops: (Willamette, Yakima Valley Hops - Willamette (5 AA), Yakima Valley Hops - Sabro (15.1 AA), Sabro) Other: (Gypsum, Whirlfloc, Lactic acid, Calcium Chloride (anhydrous))
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  • Last Updated: 2021-02-26 07:34 UTC