B-DUB - Beer Recipe - Brewer's Friend

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B-DUB

245 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.61 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday February 12th 2023
1.074
1.017
7.5%
24.0
20.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 36.1%
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 28.9%
2 lb Munich2 lb Munich 37 6 7.2%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 7.2%
2 lb American - Victory2 lb Victory 34 28 7.2%
1 lb Belgian - Special B1 lb Special B 34 115 3.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.6%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 0.7%
24 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)24 oz Belgian Candi Syrup - Dark (80L) 32 80 5.4%
27.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.43 66.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.58 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish Moss Fining Mash 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
8.5 gal Temperature 165 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 8.51 34  
Mash volume with grains 10.61 42.4  
Grain absorption losses -3.27 -13.1  
Remaining sparge water volume 6.49 26  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume 11.61 46.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15 60
Equipment Profile Used: System Default
 
Notes

Mash 1.3 q per pound and mash at 152 for 60 minutes
Sparge with 170 water
Chill to 62
Oxygenate with pure oxygen
Pitch yeast and raise temp by one degree each day until 70 and hold

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  • Last Updated: 2023-06-03 15:09 UTC