Belgium Mocha - Beer Recipe - Brewer's Friend

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Belgium Mocha

207 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.2 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Tuesday September 26th 2023
1.067
1.018
6.4%
27.6
62.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Pauls Malt - Albino Whale - Extra pale ale malt4.5 kg Albino Whale - Extra pale ale malt 36 3 67.2%
500 g Rolled Oats500 g Rolled Oats 33 4.37 7.5%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 1466.21 3.7%
500 g Pauls Malt - Light Chocolate - Reliable Lighthouse Light500 g Light Chocolate - Reliable Lighthouse Light 34 505.53 7.5%
200 g Pauls Malt - Mark 5 (Med Crystal)200 g Mark 5 (Med Crystal) 34 170.12 3%
250 g Torrified Wheat250 g Torrified Wheat 36 3.84 3.7%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) 41 1.17 7.5%
6,700 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 10 Boil 60 min 14.76 42.9%
10 g Strata10 g Strata Hops Pellet 13.5 Boil 30 min 10.21 28.6%
10 g Strata10 g Strata Hops Pellet 13.5 Boil 5 min 2.65 28.6%
35 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Lactic acid Water Agt Mash 0 min.
0.25 each Campden Tablets Water Agt Mash 0 min.
40 g Coffee Beans Flavor Boil 0 min.
0.25 each Campden Tablet Water Agt Sparge 0 min.
50 g Cocao Nibs Flavor Primary 0 min.
 
Yeast
Crossmyloof - Belgian
Amount:
10 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 11 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Filey N Yorkshire UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 10 25 38 54 104
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.7 L Strike 68 °C 66 °C 60 min
20 L Sparge 72 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 40 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21.7
Mash volume with grains (equipment estimates 25.5 L) 25.8
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 15.6 L) 16.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.6 L) 31.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24.7
Top off amount 0.3
Going into fermentor 25
Total: 38  
Equipment Profile Used: System Default
 
Notes

40g off coffee cold brewed 24hr in 800ml of water. Added to wort while cooling to avoid bittering.
Cocoa nips soaked in rum 48hr added end of boil.
May add more nibs as a dry hop

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  • Last Updated: 2024-03-28 14:16 UTC