Waltrapense - Beer Recipe - Brewer's Friend

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Waltrapense

209 calories 15.4 g 0.33 L
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 67 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 65 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jorge y Julian
Hop Utilization: 96%
Calories: 209 calories (Per 0.33L)
Carbs: 15.4 g (Per 0.33L)
Created: Sunday October 31st 2021
1.069
1.008
8.0%
20.2
29.0
n/a
81.78
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
18 kg Franco-Belges - Pilsen Malt18 kg Pilsen Malt 2.35 € / kg
42.30 € 		39 3.04 87.8%
1.50 kg Castle Malting - Château Special Belgium1.5 kg Château Special Belgium 4.00 € / kg
6.00 € 		34 305.39 7.3%
1 kg German - CaraAmber1 kg CaraAmber 3.92 € / kg
3.92 € 		34 59.88 4.9%
20.50 kg / 52.22 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
110 g Hallertau Hersbrucker110 g Hallertau Hersbrucker Hops 51.90 € / kg
5.71 € 		Leaf/Whole 4 Boil at 100 °C 70 min 13.57 52.4%
100 g Tettnanger100 g Tettnanger Hops 69.90 € / kg
6.99 € 		Leaf/Whole 4.5 Boil at 100 °C 15 min 6.67 47.6%
210 g / 12.70 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Candi sugar brown 4.42 € / kg
6.63 € 		Other Boil 10 min.
6.63 €
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
33 Grams
Cost:
0.31 € / g
10.23 €
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 395 B cells required
10.23 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 439.1 g       Temp: 20 °C       CO2 Level: 2.5 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
61.5 L Infusion 73 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 72.7 L. Suggest reducing initial water volume to 45.4 L and adding 27.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 75.03 L. Suggest reducing strike water volume to 31.87 L and adding 29.63 L sparge/top-off. 61.5
Strike water volume at mash thickness of 3 L/kg 61.5
Mash volume with grains (equipment estimates 73 L) 75
Grain absorption losses -20.5
Remaining sparge water volume (equipment estimates 32.6 L) 34.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 72.7 L) 75
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 65
Top off amount 2
Going into fermentor 67
Total: 96.4  
Equipment Profile Used: System Default
 
Notes
  • Haremos un macerado simple a 65ºC de una hora.
  • Colamos y hervimos el mosto durante 70 min añadiendo los lúpulos tal y cómo marca la receta y azúcar candy.
  • Fermentamos a 18ºC, previsiblemente durante 7 días que podrían ser 11.
  • Subimos la temperatura a 20º y 21º en días consecutivos para el descanso del diacetilo.
  • Haremos 7 días de cool crash (maduración en frío) a 4ºC.
  • Después embotellaremos.
  • El periodo de acondicionamiento es de 8 semanas a 12º-17º
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  • Public: Yup, Shared
  • Last Updated: 2023-10-11 06:36 UTC