bolleke - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

bolleke

491 calories 48.4 g 1 L
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 491 calories (Per 1L)
Carbs: 48.4 g (Per 1L)
Created: Thursday February 25th 2021
1.053
1.012
5.4%
22.6
11.8
5.3
0.60
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.40 kg Belgian - Pilsner6.4 kg Pilsner 37 1.6 61%
2.26 kg The Swaen - Swaen Vienna2.26 kg Swaen Vienna 36.8 4.5 21.6%
0.46 kg Franco-Belges - Aromatic Malt0.46 kg Aromatic Malt 35 3 4.4%
0.68 kg Franco-Belges - Caramel Munich 600.68 kg Caramel Munich 60 34 60 6.5%
0.46 kg Franco-Belges - CaraVienna0.46 kg CaraVienna 27 20 4.4%
226 g Belgian - Special B226 g Special B 34 115 2.2%
10.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
86 g Saaz86 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 16.89 47.8%
38 g Saaz38 g Saaz Hops Leaf/Whole 3.5 Boil 30 min 5.74 21.1%
56 g Saaz56 g Saaz Hops Leaf/Whole 3.5 Boil 0 min 31.1%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Wyeast - Beer Nutrient $ 0.10 / g
$ 0.60 		Other Boil 10 min.
$ 0.60
 
Yeast
White Labs - Antwerp Ale Yeast WLP515
Amount:
46 Grams
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
34 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 524 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.28 bar       Temp: 34 °C       CO2 Level: 2 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
36.7 L Strike 67 °C 67 °C 90 min
16.3 L Sparge 62 °C 77 °C 5 min
75 °C 75 °C 10 min
75 °C 100 °C 60 min
Starting Mash Thickness: 21 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 227.13 L. Suggest reducing strike water volume to 38.48 L and adding 181.73 L sparge/top-off. 220.2
WARNING: Based on your provided mash thickness (21 L/kg), your strike volume will exceeds the total water needed for the recipe (51.4 L). Reduce mash thickness to 4.89 L/kg or increase pre-boil volume to 208.8 L.  
Strike water volume at mash thickness of 21 L/kg 220.2
Mash volume with grains (equipment estimates 207.1 L) 227.1
Grain absorption losses -10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 20
Top off amount 20
Going into fermentor 40
Total: 51.4  
Equipment Profile Used: System Default
 
Notes

De Koninck APA clone

Brouwerij De Koninck NV
(5 gallons/19 L all-grain)

OG = 1.053 FG = 1.013

IBU = 27 SRM = 13 ABV = 5.2%

Ingredients

7 lbs. (3.2 kg) Pilsner malt

2.5 lbs. (1.13 kg) Vienna malt

8 oz. (0.23 kg) aromatic malt

12 oz. (0.34 kg) Belgian Caramel Munich malt (60 °L)

8 oz. (0.23 kg) Belgian Caramel Vienna malt (20 °L)

4 oz. (113 g) Belgian Special B malt

4.5 AAU Saaz hops (60 min.) (1.5 oz./43 g at 3% alpha acids)

2 AAU Saaz hops (30 min.) (0.66 oz./19 g at 3% alpha acids)

3 AAU Saaz hops (15 min.) (1 oz./28 g at 3% alpha acids)

Belgian ale yeast slurry (White Labs WLP515 or Wyeast 3655 is preferred)

1 cup corn sugar (if priming)

Step by Step

Mash at 152 °F (67 °C) for 90 minutes. Runoff and sparge with enough water at 170 °F (77 °C) to collect 7 gallons (26.5 L). Bring to a boil and boil for a total of 90 minutes adding hops according to the ingredients list. Remove from heat, there should be 5.25 gallons (20 L). Cool to 70 °F (21 °C), and pitch yeast. Allow temperature to free rise during active fermentation, but don’t allow the fermentation temperature to exceed 80 °F (27 °C). Rack to secondary and condition cool (50 °F/10 °C) for two to four weeks. Prime and bottle or keg and force carbonate. Serve at 50 °F (10 °C) in a “bolleke.”

Last Updated and Sharing
 
969
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-03-15 11:17 UTC