Duchesse cerise chocolat - Beer Recipe - Brewer's Friend

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Duchesse cerise chocolat

185 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Red Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Sunday October 3rd 2021
1.061
1.010
6.7%
8.3
13.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg American - Pilsner2.4 kg Pilsner 37 1.8 46.5%
0.15 kg Belgian - CaraMunich0.15 kg CaraMunich 33 50 2.9%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.9%
0.60 kg Torrified Wheat0.6 kg Torrified Wheat 36 2 11.6%
0.46 kg Candi Syrup - Belgian Candi Syrup - D-450.46 kg Belgian Candi Syrup - D-45 32 45 8.9%
1.50 lb Cherry1.5 lb Cherry 6.3 0 13.2%
1.60 lb Brown Sugar1.6 lb Brown Sugar 45 15 14%
5.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Willamette7 g Willamette Hops Leaf/Whole 4.5 Boil 60 min 3.13 20%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 15 min 5.17 80%
35 g / $ 0.00
 
Yeast
Escarpment Labs - Ardennes Belgian Ale
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Escarpment Labs - Belgian Sour Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
21 - 32 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
bedford
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12
Mash volume with grains 14.2
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 17.6 L) 11.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 26.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 23.8  
Equipment Profile Used: System Default
"Duchesse cerise chocolat" Flanders Red Ale beer recipe by bo_jackson34. All Grain, ABV 6.69%, IBU 8.3, SRM 13.42, Fermentables: (Pilsner, CaraMunich, Special B, Torrified Wheat, Belgian Candi Syrup - D-45, Cherry, Brown Sugar) Hops: (Willamette, Hallertau Mittelfruh)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-30 12:35 UTC