3 Monts 1st try - Beer Recipe - Brewer's Friend

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3 Monts 1st try

211 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.35 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 211 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday December 5th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Dingemans - Belgian Pilsner Malt6 kg Belgian Pilsner Malt 37 1.6 88.4%
0.45 kg Invert Sugar Syrup0.45 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 6.6%
0.14 kg Munich0.135 kg Munich 37 6 2%
0.10 kg Weyermann - Carahell0.1 kg Carahell 34 10 1.5%
0.10 kg Weyermann - Carapils0.1 kg Carapils 34.5 2.1 1.5%
6.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Mosaic21 g Mosaic Hops Pellet 12.5 Boil 60 min 30.05 51.2%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 60 min 4.01 24.4%
10 g Saaz10 g Saaz Hops Pellet 3.5 Whirlpool 0 min 0.8 24.4%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
2 g Brewtan B Other Mash 0 min.
3.50 ml Hydrochloric acid Water Agt Mash 0 min.
2 g Yeast Nutrient Water Agt Mash 0 min.
1 each Whirlfloc tablet Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Cardinia WTP
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Watch the PH when adding the acid want a 5.4 idealy
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L 134f to hit 50c/122f Strike 77 °C 50 °C 20 min
7.3 L to hit 66c/150f Infusion 100 °C 66 °C 60 min
8.3 L to hit 75c/167f Infusion 100 °C 75 °C 10 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 12.7
Mash volume with grains 16.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 22.2 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 26.4
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 (equipment estimates 22.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Have not used the hops I wanted Brewers Gold and Tettnang and gone with whats on hand.
Have used 2 yeasts as that is implied on the 3Monts website to get the attenuation down.
Added tiny amounts of Carapils instead of malted wheat. Munich and Carahell just for fun.

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  • Last Updated: 2022-12-05 06:30 UTC