AEM Orpheo Roja - Beer Recipe - Brewer's Friend

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AEM Orpheo Roja

237 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11.76 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday September 28th 2022
1.072
1.013
7.8%
41.5
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb Rahr - Standard 2-Row22 lb Standard 2-Row 36.8 1.8 71.3%
4.30 lb American - Vienna4.3 lb Vienna 35 4 13.9%
1 lb Dingemans - Belgian Cara 8 Pils Malt1 lb Belgian Cara 8 Pils Malt 30 6 3.2%
1.30 lb Belgian Candi Sugar - Amber/Brown (60L)1.3 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 4.2%
2 oz Dingemans - Mroost 1400 MD (Debittered black malt)2 oz Mroost 1400 MD (Debittered black malt) 35 525 0.4%
2 oz German - Carafa III2 oz Carafa III 32 535 0.4%
1 lb German - CaraRed1 lb CaraRed 34 20 3.2%
1 lb Bestmalz - Best RED X1 lb Best RED X 36 12 3.2%
30.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 24.29 42.9%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 12.45 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 4.8 28.6%
7 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
10 gal Strike 120 °F 120 °F 20 min
Temperature 145 °F 145 °F 20 min
Temperature 154 °F 154 °F 70 min
7 gal Infusion 170 °F 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.29 gal (61.17 qt). Suggest reducing strike water volume to 9.64 gal (38.54 qt) and adding 3.29 gal (13.17 qt) sparge/top-off. 12.93 51.7  
Strike water volume at mash thickness of 1.75 qt/lb 12.93 51.7  
Mash volume with grains (equipment estimates 14.29 g | 57.2 qt) 15.29 61.2  
Grain absorption losses -3.69 -14.8  
Remaining sparge water volume 2.67 10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume 11.76 47  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 10 40  
Top off amount 1 4  
Going into fermentor 11 44  
Total: 15.6 62.4
Equipment Profile Used: System Default
 
Notes

Tossed yeast @ 13/2/23, 9:00 AM, SG = 1.072, T= 54 F
14/2/23, no evidence of fermentation, SG unchanged
15/2/23, no evidence of fermentation, SG Unchanged
16/2/23, no evidence of fermentation, SG Unchanged
17/2/23, 9:00 AM, Pressure reading 7 psig, SG= 1.069, 55 F
18/2/23, 9:00 AM, 17 psig, SG = 1.063
19/2/23, 11:00 AM, 15 psig, SG = 1.054, 55 F, opened spundle valve a bit
20/2/23, 8:30 AM, 12 psig, SG = 1.048, 55 F
21/2/23, 12:30 PM, 12 psig, SG = 1.039, 57 F
22/2/23, 1:44 PM, 11 psig, SG = 1.033, 56 F
23/2/23, 8:00 AM, 10 psig, SG=1.030, 55 F
23/2/26 8:00 PM, 7 psig, SG=1.023, 52 F
23/3/01 8:00 PM, 7 psig, SG=1.019, 52 F
23/3/02 6:00 PM, 7 psig, SG=1.018, 52 F
23/3/03 2:00 PM, 7 psig, SG=1.017, 52 F
23/3/04 4:00 PM, 4 psig, SG=1.016, 52 F
23/3/05 4:00 PM, 3 psig, SG=1.016, 52 F
23/3/06 9:09 AM, 2 psig, SG=1.015, 52 F
23/3/07 9:09 AM, 1.5 psig, SG=1.014, 52 F
23/3/08 12:20 PM, 1.0 psig, SG=1.014, 52 F

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  • Last Updated: 2023-03-08 17:24 UTC