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c. blue

294 calories 28.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 294 calories (Per 330ml)
Carbs: 28.2 g (Per 330ml)
Created: Friday September 3rd 2021
1.095
1.021
9.7%
34.9
32.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pilsner4 kg Pilsner 37 1.8 35.6%
0.36 kg Belgian - Special B0.36 kg Special B 34 115 3.2%
0.30 kg Canadian - Pale Wheat0.3 kg Pale Wheat 36 2 2.7%
0.30 kg German - Carafa II0.3 kg Carafa II 32 425 2.7%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 4.4%
0.09 kg Simpsons - Chocolate Malt0.09 kg Chocolate Malt 31.7 444 0.8%
4.70 kg Liquid Malt Extract - Light4.7 kg Liquid Malt Extract - Light 35 4 41.8%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.9%
11.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g BSG - Magnum36 g Magnum Hops Pellet 12.8 Boil 60 min 24.8 40.4%
25 g Barth-Haas - First Gold25 g First Gold Hops Pellet 7.1 Boil 30 min 7.34 28.1%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 10 min 2.73 31.5%
89 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2      
 
Target Water Profile
current CVRD
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
pH at start of mash was 5.50 so added 6 ml of lactic acid to drop pH to 5.05 at first rising to 5.2.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.2
Mash volume with grains (equipment estimates 18.4 L) 25.9
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 8.9 L) 8.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4
Pre boil volume (equipment estimates 28.6 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.5
Top off amount 7.5
Going into fermentor 30
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Made Sept 4/21 Plan on 90 min boil. no hops added for first 30 min. Vol to start was 34 liters and SG dropped to 1.040 after sparging

added 4.7 kg of LME and 1 kg of amber canid sugar and got 30 laters at 1.095, exactly what the calculator suggests. Nice brown colour.

Boil exceeded 90 minutes. Strained ut hops at end of boil 2 minutes of O2 added.

Yeast: W1214. one starter was from frozen sample Mar 2021 and the other was liquid culture from the same date. Kept separate in 2 carboys. One frozen culture from March 2020 did not seem to kick on stipulate. Wort to start was 1.040 and the 2 that worked had SG of 1.010. pitched at 69F

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  • Last Updated: 2021-09-04 22:05 UTC