Brew de la Salle - Beer Recipe - Brewer's Friend

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Brew de la Salle

205 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 33.32 liters
Post Boil Size: 23.25 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andrew Rankin
Calories: 205 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Thursday September 29th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Dingemans - Pilsen4.5 kg Pilsen 36.8 1.7 67.4%
1 kg Barrett Burston - Ale Malt1 kg Ale Malt 36.8 2.8 15%
0.50 kg Voyager Craft Malt - Voodoo Schooner0.5 kg Voodoo Schooner 35.9 43.2 7.5%
0.30 kg Dingemans - Aromatic Malt0.3 kg Aromatic Malt 36.3 19 4.5%
0.20 kg Dingemans - Special B0.2 kg Special B 33.1 125 3%
175 g Crisp Malting - Smooth Chocolate Malt175 g Smooth Chocolate Malt 35.71 148.4 2.6%
6.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 11.55 30.8%
20 g Hallertau Tradition (Germany)20 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 30 min 8.87 30.8%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.88 38.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
6 g Brewbrite Fining Boil 15 min.
2 g Brewtan B Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 467 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
30 L Mash In Strike 70 °C 62 °C 20 min
Step 1 Temperature 62 °C 66 °C 30 min
Step 2 Temperature 66 °C 69 °C 20 min
Mash Out Temperature 69 °C 72 °C 20 min
12.5 L Fly Sparge Sparge 72 °C 73 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 23.4
Mash volume with grains 27.8
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 15.6 L) 17.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 33.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.5 L) 23.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.3 L) 22.5
Total: 40.9  
Equipment Profile Used: System Default
"Brew de la Salle" Belgian Dubbel beer recipe by Andrew Rankin. All Grain, ABV 8.01%, IBU 28.3, SRM 16.39, Fermentables: (Pilsen, Ale Malt, Voodoo Schooner, Aromatic Malt, Special B, Smooth Chocolate Malt) Hops: (Hallertau Tradition (Germany), Styrian Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Brewbrite, Brewtan B)
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  • Last Updated: 2022-09-29 11:32 UTC