Aitvarė - Beer Recipe - Brewer's Friend

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Aitvarė

228 calories 18.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 228 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Tuesday April 15th 2014
1.075
1.011
8.5%
34.6
3.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Dingemans - Pilsen4 kg Dingemans - Pilsen 38 1.6 88.9%
0.50 kg Sucrose0.5 kg Sucrose - (late boil kettle addition) 46 0 11.1%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Magnum22 g Magnum Hops Leaf/Whole 11 Boil 60 min 29.77 52.4%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 25 min 3.93 23.8%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 3.7 Boil 5 min 0.91 23.8%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose + fresh yeast       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 62 °C 30 min
Temperature -- 66 °C 30 min
Temperature -- 71 °C 15 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 11
Mash volume with grains 13.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 15.5 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.6 L) 15
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

Pitch at 18-19°C with very fresh yeast. Allow it to rise to 21-22°C.

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  • Last Updated: 2019-03-01 22:58 UTC