Val D'or - Beer Recipe - Brewer's Friend

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Val D'or

200 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris McRae
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday December 11th 2021
1.061
1.012
6.5%
37.8
11.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.75 lb Belgian - Pilsner9.75 lb Pilsner 37 1.6 79.6%
1.50 lb German - CaraMunich III1.5 lb CaraMunich III 34 57 12.2%
1 lb Cane Sugar1 lb Cane Sugar 46 0 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 28.21 40%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 9.62 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 20%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Dry Hop 7 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz BSG - Kerry Whirlfloc T Fining Mash 0 min.
3 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
73.64 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Chesapeake VA Dec 1, 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
150 Infusion -- -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.26 g | 21.1 qt) 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

primary ferment with WPL510 for 30 days
then rack and ferment with wlp650 for 30 days
dry hop last 7 days
bottle and age or up to 3 years

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  • Last Updated: 2024-04-27 18:55 UTC