Cherub Nectar - Beer Recipe - Brewer's Friend

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Cherub Nectar

239 calories 15 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://www.brewersfriend.com/homebrew/recipe/view/1164411/cherub-nectar-belgian-golden-strong
No Chill: 30 minute extended hop boil time
Hop Utilization: 90%
Calories: 239 calories (Per 16oz)
Carbs: 15 g (Per 16oz)
Created: Wednesday June 16th 2021
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Cherub Nectar - Belgian Golden Strong

by Brewer's Friend Blog

OG: 1.076 FG: 1.012 ABV: 8.3% IBU: 37

1.074
1.005
9.4%
38.4
4.9
5.4
1,427.80
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Ireks - Pale Ale Malt11 lb Pale Ale Malt ₹ 63.35 / lb
₹ 696.80 		36.8 2.8 83.3%
2.20 lb Cane Sugar2.2 lb Cane Sugar 46 0 16.7%
13.20 lbs / ₹ 696.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Artisan - Summit0.75 oz Summit Hops ₹ 104.00 / oz
₹ 78.00 		Pellet 17.5 First Wort at 170 °F 30 min 29.26 42.9%
1 oz Loral1 oz Loral Hops Pellet 12.7 Whirlpool at 208 °F 30 min 9.17 57.1%
1.75 oz / ₹ 78.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.37 g Epsom Salt Water Agt Mash 90 min.
2.20 g Gypsum Water Agt Mash 90 min.
2.85 g Salt Water Agt Mash 90 min.
4.09 g Slaked Lime Water Agt Mash 90 min.
6.51 ml Phosphoric acid Water Agt Mash 90 min.
0.20 ml Phosphoric acid Water Agt Sparge 30 min.
0.50 g Irish Moss Fining Boil 30 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
23 Grams
Cost:
₹ 28.39 / g
₹ 653.00
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 468 B cells required
₹ 653.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8 oz       Temp: 75 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Chimay Trappist
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal 149F Strike 149 °F 148 °F 90 min
2.5 gal Sparge 208 °F 168 °F 30 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.5 22  
Mash volume with grains 6.38 25.5  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 2.28 g | 9.1 qt) 2.96 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 6.32 g | 25.3 qt) 7 28  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.46 g | 25.9 qt) 5.5 22  
Total: 8.46 33.9
Equipment Profile Used: System Default
 
Notes

1) Start fermentation @ 64F. Keep for 2 days.
2) Ramp up by 2F/day, until 76F.
3) Add sugar close to the end of fermentation. Make a syrup with 50:50 water @ 180F.
4) Bottle condition for at least 2 months. Then store chilled for as many months as possible.

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  • Last Updated: 2021-06-16 06:08 UTC