Brooke's Fav - Beer Recipe - Brewer's Friend

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Brooke's Fav

223 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday March 14th 2014
1.068
1.012
7.5%
23.9
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb German - Pilsner21 lb Pilsner 38 1.6 78.5%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 7.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 2.8%
2 lb Candi Syrup - Belgian Candi Syrup - Dark2 lb Belgian Candi Syrup - Dark - (late boil kettle addition) 32 80 7.5%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 3.7%
26.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.2 Boil 60 min 12.93 45.5%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 5 Boil 15 min 8.02 36.4%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5 Boil 10 min 2.93 18.2%
5.50 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 565 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 16 67 67 100
Mash: 2.25g CaSO4, 4.5g CaCl2, 1.5g MgSO4, 4mL lactic
Boil: 1g CaSO4, 2.0g CaCl2, 0.7g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.25 gal Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.46 gal (57.83 qt). Suggest reducing initial water volume to 11.75 gal (47 qt) and adding 2.46 gal (9.83 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.91 35.6  
Mash volume with grains 10.81 43.2  
Grain absorption losses -2.97 -11.9  
Remaining sparge water volume 9.21 36.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.21 g | 56.8 qt) 14.9 59.6  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil volume (equipment estimates 12.69 g | 50.8 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 18.12 72.5
Equipment Profile Used: System Default
 
Notes

O2 for 60 seconds.
Start ferment at 65, freerise to 72, hold there through high krausen, then ramp up 1 degree/day to about 80 until complete.
Rack to keg, rest 5 weeks at 50F.
Cellar.

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  • Last Updated: 2015-05-19 17:07 UTC