2 Gal Abbot's Celia - Beer Recipe - Brewer's Friend

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2 Gal Abbot's Celia

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: 27-Celia
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.19 gallons
Post Boil Size: 2.63 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday September 1st 2023
1.064
1.015
6.7%
5.5
5.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 lb German - Floor-Malted Bohemian Pilsner2.75 lb Floor-Malted Bohemian Pilsner 38 1.8 39.3%
2.38 lb German - Floor-Malted Bohemian Wheat2.375 lb Floor-Malted Bohemian Wheat 38 2 33.9%
0.63 lb German - Floor-Malted Bohemian Pilsner Dk0.625 lb Floor-Malted Bohemian Pilsner Dk - (late boil kettle addition) 38 6.5 8.9%
0.75 lb Weyermann - Beech Smoked Barley0.75 lb Beech Smoked Barley 35 2.7 10.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 3.6%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 3.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 g Magnum1.7 g Magnum Hops Pellet 15 Boil 60 min 5.48 100%
1.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Dried lavender Herb Mash 5 min.
2.40 g Juniper Berries Water Agt Mash 5 min.
2.40 g Wormwood Water Agt Mash 5 min.
1.40 g Marjoram Water Agt Mash 5 min.
0.60 g Bay Leaf Water Agt Mash 5 min.
0.60 g Rosemary Water Agt Mash 5 min.
2 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Mash 10 min.
4.50 g Chalk Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
1.56 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.50 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -0.1 oz       Temp: 68 °F       CO2 Level: 1.5 g/l
 
Target Water Profile
Brussels, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 305
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 154 °F 144 °F 40 min
Temperature 144 °F 158 °F 40 min
Mash-out Temperature 158 °F 170 °F --
2.2 gal Fly Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 3.25 g | 13 qt) 1.69 6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.75 g | 19 qt) 3.19 12.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.63 10.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.63 g | 10.5 qt) 2.5 10  
Total: 4.32 17.3
Equipment Profile Used: System Default
 
Notes

Create a garni bag with gruit and suspend in boiling wort for 5 mins, then remove and cover with sterile plastic wrap. Add gruit to fermenter. After two days of primary fermentation, discard the gruit.
If temperature controlled to 68 degrees, the beer has enough CO2 to package at the end of fermentation.

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  • Last Updated: 2023-09-27 01:50 UTC