A Shepherd's Rest - Beer Recipe - Brewer's Friend

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A Shepherd's Rest

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23.95 gallons
Post Boil Size: 21.4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday March 21st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Belgian - Pilsner21 lb Pilsner 37 1.6 51.2%
4 lb Dingemans - Biscuit4 lb Biscuit 34.5 22 9.8%
3 lb Weyermann - Caramunich Type 33 lb Caramunich Type 3 34 57 7.3%
3 lb German - Carapils3 lb Carapils 35 1.3 7.3%
2 lb Honey Malt2 lb Honey Malt 37 25 4.9%
2 lb Weyermann - Melanoidin2 lb Melanoidin 34.5 27 4.9%
1 lb Weyermann - Acidulated1 lb Acidulated 27 3.4 2.4%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 4.9%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 2.4%
2 lb German - Vienna2 lb Vienna 37 4 4.9%
41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Tettnanger4 oz Tettnanger Hops Pellet 4 Boil 60 min 15.14 33.3%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 3.5 Whirlpool 5 min 2.5 33.3%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 3.5 Boil 30 min 10.18 33.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Whirlfloc tablet Fining Boil 5 min.
14 g Chalk Water Agt Mash 1 hr.
12 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
2 Liters
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 739 B cells required
Wyeast - Belgian Ardennes 3522
Amount:
4 Liters
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 739 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.55 psi       Temp: 39 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 4 34 60 86 78
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 gal Strike 161 °F 152 °F 60 min
10 gal Batch Sparge 152 °F 168 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.7 gal (94.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.7 gal (46.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.22 gal (84.87 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 9.22 gal (36.87 qt) sparge/top-off. 17.94 71.8  
Strike water volume at mash thickness of 1.75 qt/lb 17.94 71.8  
Mash volume with grains 21.22 84.9  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume (equipment estimates 11.14 g | 44.6 qt) 11.39 45.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.7 g | 94.8 qt) 23.95 95.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 21.15 g | 84.6 qt) 21.4 85.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.25 g | 85 qt) 21 84  
Total: 29.33 117.3
Equipment Profile Used: System Default
"A Shepherd's Rest" Belgian Pale Ale beer recipe by Tachikoma. All Grain, ABV 5.18%, IBU 27.82, SRM 12.68, Fermentables: (Pilsner, Biscuit, Caramunich Type 3, Carapils, Honey Malt, Melanoidin, Acidulated, Pale 6-Row, Crystal 60L, Vienna) Hops: (Tettnanger, Styrian Goldings) Other: (Whirlfloc tablet, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda)
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  • Last Updated: 2022-05-07 04:30 UTC