Pauwel Kwak Clone 3 Gal. - Beer Recipe - Brewer's Friend

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Pauwel Kwak Clone 3 Gal.

245 calories 24.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.222 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Monday January 25th 2021
1.074
1.017
7.5%
2.7
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 lb Dry Malt Extract - Amber3.6 lb Dry Malt Extract - Amber 42 10 54.5%
1.20 lb Franco-Belges - Pilsen Malt1.2 lb Pilsen Malt 39 1.7 18.2%
1.80 lb Dingemans - Belgian Cara 8 Pils Malt1.8 lb Belgian Cara 8 Pils Malt 30 6 27.3%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Challenger0.45 oz Challenger Hops Pellet 8.5 Boil 0 min 50%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 45 min 2.05 33.3%
0.15 oz Artisan - Saaz (Czech)0.15 oz Saaz (Czech) Hops Pellet 3.5 Boil 45 min 0.65 16.7%
0.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.15 tsp Irish Moss Fining Boil 45 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
0.60 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 0z       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt First rest Infusion 140 °F 133 °F 30 min
1.5 qt Infusion 150 °F 150 °F 60 min
1.2 gal Sparge with 170F h20 Fly Sparge 150 °F 167 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.13 g | 16.5 qt) 1.09 4.4  
Mash volume with grains (equipment estimates 4.13 g | 16.5 qt) 1.33 5.3  
Grain absorption losses (steeping) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 1 4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2.5 10  
Top off amount 0.5 2  
Going into fermentor 3 12  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.59 6.4
Equipment Profile Used: System Default
 
Notes

MASHEXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK
6 Ibs. (2.7 kg.) English amber dried malt extract
1½ Ibs. (0.7 kg.) French Pilsener malt or other Pilsener malt
3½ Ibs. (1.6 kg.) Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs. (2.3 kg.) Total grains
4 HBU (113 MBU) English Challenger hops (pellets)-60 minutes
(bittering)
2.5 HBU (71 MBU) European Styrian Goldings hops (pellets)-15 minutes
(flavor/aroma)
1 HBU Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼ tsp. Irish moss
¾ c. corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming
a keg.
Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and esterproducing.
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.)
of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the
temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of
boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold
for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and
sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3
gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full
and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add flavor
hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then
separate or strain out and sparge hops, and direct the hot wort into a sanitized
fermenter to which 2 gallons (7.6 1.) of cold water have been added. If
necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size.
Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active
yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a
secondary fermenter and age for one month, preferably at about 70 degrees F (21
C).
When secondary aging is complete, prime with sugar, bottle or keg. Let
condition at temperatures above 60 degrees F (15.5 C) until clear and
carbonated.

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  • Last Updated: 2021-02-04 01:38 UTC