Get behind me satan - Beer Recipe - Brewer's Friend

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Get behind me satan

238 calories 17.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 120 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Zainasheff
Calories: 238 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Sunday January 31st 2021
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OG: 1.080 FG: 1.006 ABV: 9.8% IBU: 35

1.073
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Carapils (Dextrine Malt)11 lb Carapils (Dextrine Malt) 33 1.8 73.3%
4 lb Cane Sugar4 lb Cane Sugar 46 0 26.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 120 min 30.85 57.1%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Hop Stand 0 min 3.43 14.3%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Dry Hop 7 days 14.3%
0.25 oz Hallertau Blanc0.25 oz Hallertau Blanc Hops Pellet 10 Dry Hop 7 days 14.3%
1.75 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
4.12 gal Batch Sparge 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 9.04 g | 36.2 qt) 7 28  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.96 g | 15.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Estimated amount in fermentor 5.99 24  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

I made this recipe on Sunday 1-31-21. I added a little citra and hallertau blanc at the end of the boil and will dry hop the same hops and amount in 7days because Duvel makes a citra version. I am keeping the extra additions small. I don't want the hops to over power the beer. I want the hops to compliment the beer. This beer will ferment at 55f for 1 day and then for 2 to 3 weeks at 60f. When active fermenting stops i will gradually raise the temperature to 70-75f to ensure it completely ferments out. This beer should be ready to drink in 6 to 8 weeks

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  • Public: Yup, Shared
  • Last Updated: 2021-02-01 15:46 UTC