Man Piss Switch - Beer Recipe - Brewer's Friend

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Man Piss Switch

220 calories 20.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.73 gallons
Post Boil Size: 2.79 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alan Harper
Hop Utilization: 97%
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Sunday June 13th 2021
1.067
1.013
7.1%
30.3
16.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Belgian - Pilsner2.25 lb Pilsner 37 1.6 36.7%
2.25 lb United Kingdom - Maris Otter Pale2.25 lb Maris Otter Pale 38 3.75 36.7%
1 lb United Kingdom - Amber1 lb Amber 32 27 16.3%
0.38 lb American - Caramel / Crystal 80L0.375 lb Caramel / Crystal 80L 33 80 6.1%
0.25 lb Candi Syrup - Belgian Candi Syrup - D-450.25 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.1%
6.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Chief Hops - Celeia15 g Yakima Chief Hops - Celeia Hops Pellet 2.7 Boil 60 min 10.74 33.3%
15 g Artisan - Cascade15 g Cascade Hops Pellet 6.5 Aroma 15 min 12.83 33.3%
15 g Artisan - Northern Brewer15 g Northern Brewer Hops Pellet 8.5 Aroma 5 min 6.74 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.60 g Baking Soda Water Agt Mash 1 hr.
4.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.60 g Calcium Sulphate (Gypsum) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.09 gal Strike 157 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.77 g | 23.1 qt) 4.71 18.9  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 5.18 20.7  
Grain absorption losses -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 3.73 14.9  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.79 11.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.79 g | 11.2 qt) 2.5 10  
Total: 4.71 18.9
Equipment Profile Used: System Default
 
Notes

A fellow home brewer suggested using some Special B malt in place of some of the Crystal 80 to bring out some raisiny character.

Since I switched out 1/2 of Maris Otter for an equal amount of Belgian Pilsner, I opted to do a 90 minute boil.
Another switch from original recipe is to drop Amber malt below 20% of grain bill, and to use American Crystal 80 in place of UK Crystal 90.
Late Addition sugar (Belgian Candi Syrup D-45 Amber) is added at the 10 minutes to go mark. Stirred in very well to avoid it sticking to the kettle. Better still dissolve the sugar in some of the wort before adding to the kettle.

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  • Last Updated: 2021-10-11 20:45 UTC