De Cacao Kruier - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

De Cacao Kruier

6385 calories 441.2 g 19 L
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.42 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 9.2 °P (recipe based estimate)
Post Boil Gravity: 9.3 °P (recipe based estimate)
Efficiency: 55.3% (brew house)
Source: Francois Duprez
Calories: 6385 calories (Per 19L)
Carbs: 441.2 g (Per 19L)
Created: Monday April 17th 2023
9.3 °P
0.9 °P
4.4%
57.6
23.7
5.3
20.81
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 g Weyermann - Chocolate Wheat200 g Chocolate Wheat 2.11 € / kg
0.42 € 		34.8 415 4.3%
420 g Weyermann - Caramunich Type 2420 g Caramunich Type 2 2.80 € / kg
1.18 € 		34 17.42 9.1%
90 g Weyermann - Carafa Special Type III90 g Carafa Special Type III 4.19 € / kg
0.38 € 		29.9 525 1.9%
3.93 kg Dingemans - Belgian Pilsner Malt3.93 kg Belgian Pilsner Malt 1.40 € / kg
5.50 € 		37 1.16 84.7%
4,640 g / 7.48 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
64.70 g Fuggles64.7 g Fuggles Hops 0.07 € / g
4.53 € 		Leaf/Whole 5.4 First Wort 90 min 50.97 76.4%
20 g Fuggles20 g Fuggles Hops 0.07 € / g
1.40 € 		Leaf/Whole 5.4 Boil 15 min 6.64 23.6%
84.70 g / 5.93 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Irish Moss 0.06 € / g
0.42 € 		Fining Boil 10 min.
7.35 ml Lactic acid Water Agt Mash 1 hr.
0.42 €
 
Yeast
Lallemand - Belle Saison
Amount:
2 Each
Cost:
3.49 € / each
6.98 €
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
6.98 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 8 °C       CO2 Level: 4
 
Target Water Profile
Koog aan de Zaan,Noordholland,Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 8 66 93 46 153
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Einmaischen Temperature -- 50 °C 10 min
Beta amylasen (1 Versuikeren) Temperature -- 62 °C 30 min
Tussentijdse rust Temperature -- 68 °C 30 min
Alfa amylasen (2 Vervloeien) Temperature -- 72 °C 15 min
Uitmaischen Temperature -- 78 °C 5 min
18.92 L Strike 68 °C 67 °C 60 min
12.14 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.9
Mash volume with grains 17
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 21.6 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 23.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 29  
Equipment Profile Used: System Default
"De Cacao Kruier" Brown Porter beer recipe by Francois Duprez. All Grain, ABV 4.43%, IBU 57.61, SRM 23.74, Fermentables: (Chocolate Wheat, Caramunich Type 2, Carafa Special Type III, Belgian Pilsner Malt) Hops: (Fuggles) Other: (Irish Moss, Lactic acid)
Last Updated and Sharing
 
180
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-17 18:46 UTC