Friar neilyweely - Beer Recipe - Brewer's Friend

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Friar neilyweely

73 calories 5.1 g 100 ml
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Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.141 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 85%
Calories: 73 calories (Per 100ml)
Carbs: 5.1 g (Per 100ml)
Created: Saturday June 19th 2021
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BdK D'Anvers Tripel 20L

by Brouwerij de Keijser

OG: 1.086 FG: 1.014 ABV: 9.5% IBU: 30

1.080
1.008
9.5%
26.6
6.5
n/a
0.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 35.7%
1 kg Briess - DME Sparkling Amber1 kg DME Sparkling Amber - (late boil kettle addition) 44.6 10 14.3%
0.50 kg Viking - Wheat Malt0.5 kg Wheat Malt 38 2.5 7.1%
1 kg Cane Sugar1 kg Cane Sugar 46 0 14.3%
1 kg Belgian - Pale Ale1 kg Pale Ale 38 3.4 14.3%
0.50 kg FR - Neilyweely marmalade0.5 kg Neilyweely marmalade 0.04 € / kg
0.02 € 		35 8.06 7.1%
0.50 kg Briess - DME Pilsen Light0.5 kg DME Pilsen Light - (late boil kettle addition) 45 2 7.1%
7 kg / 0.02 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 4.6 Boil at 92 °C 90 min 15.92 45.5%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.5 Boil at 92 °C 30 min 5.59 22.7%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 15 min 5.06 31.8%
110 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 172.4 g       Temp: 21.5 °C       CO2 Level: 2.7 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
14 L Decoction 75 °C 65 °C 75 min
3 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24.2 L) 17
Mash volume with grains (equipment estimates 24.2 L) 19.7
Grain absorption losses (steeping) -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 21.2 L) 14
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 13
Top off amount 10
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 27  
Equipment Profile Used: System Default
 
Notes

First 3 days of fermentation at 18°c then free rise to 25/26°c for the next couple of weeks without letting the temperature drop.

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  • Last Updated: 2021-07-08 18:13 UTC