St Tim’s 9-18-21 THE ONE! - Beer Recipe - Brewer's Friend

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St Tim’s 9-18-21 THE ONE!

253 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.89 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Electric Brewery
Calories: 253 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday September 12th 2021
1.083
1.011
9.4%
25.5
15.4
5.4
19.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.99 lb Weyermann - Pilsner14.99 lb Pilsner $ 1.31 / lb
$ 19.64 		36 1.5 85.3%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 34 57 2.8%
0.30 lb Dingemans - Special B0.3 lb Special B 33.1 125 1.7%
0.51 lb Candi Syrup - Belgian Candi Syrup - D-450.51 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 2.9%
0.25 lb Candi Syrup - Belgian Candi Syrup - D-1800.25 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 1.4%
0.25 lb Candi Syrup - Belgian Candi Syrup - Simplicity0.25 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 1.4%
0.78 lb Turbinado0.78 lb Turbinado - (late boil kettle addition) 44 10 4.4%
17.58 lbs / $ 19.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.4 Boil 50 min 16.06 43.5%
0.80 oz Saaz0.8 oz Saaz Hops Pellet 3.5 Boil 10 min 2.38 34.8%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 3.6 Boil 60 min 7.03 21.7%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.43 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g/gal Epsom Salt Water Agt Mash 1 hr.
0.33 g/gal Gypsum Water Agt Mash 1 hr.
0.15 g/gal Salt Water Agt Mash 1 hr.
31.09 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Dubbel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Protein Infusion 131 °F 131 °F 10 min
Beta Infusion 131 °F 149 °F 90 min
Alpha Infusion 149 °F 155 °F 30 min
MASHOUT Temperature 155 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.91 g | 39.6 qt) 10.11 40.5  
Mash volume with grains (equipment estimates 11.18 g | 44.7 qt) 11.38 45.5  
Grain absorption losses -1.97 -7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.89 31.6  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 10.11 40.5
Equipment Profile Used: System Default
 
Notes

Notes change each session ….
Started Yeast at 8 pm 1/22/21
Brew Day 1/23/21
Mashed - 131 F for 10mins, , then 149F for 90 mins,
155F for 30 mins, Mashout 168F for 10 mins.
Pre Boil gravity 1.054 (Est from 1.038. @ 142F)
Boiled 90 mins added hops per schedule.


Racked to keg xxxx21
Set in fridge @ 38 deg
Bottling xxxand adding sugar and yeast.
FG 1.xxx
Est ABV x.x%

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  • Last Updated: 2024-04-01 15:04 UTC