1906 Belgian Hollow - Beer Recipe - Brewer's Friend

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1906 Belgian Hollow

251 calories 17.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.82 gallons
Post Boil Size: 5.76 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 17.7 g (Per 12oz)
Created: Thursday October 5th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 64.9%
2 lb American - Wheat2 lb Wheat 38 1.8 10.8%
0.25 lb Aromatic0.25 lb Aromatic 33 38 1.4%
0.75 lb Honey Malt0.75 lb Honey Malt 37 25 4.1%
3 lb Cane Sugar3 lb Cane Sugar 46 0 16.2%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.59 40%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 8.98 60%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz coriander Spice Boil 5 min.
1 oz sweet orange peel Flavor Boil 5 min.
0.11 tsp cinnamon Spice Boil 5 min.
4 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1.10 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
76 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.41 gal Step 140 150 160 15 min each Infusion 140 °F 140 °F 15 min
5.41 gal Infusion 150 °F 150 °F 15 min
5.41 gal 160 °F 160 °F 15 min
5.41 gal 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.78 27.1  
Mash volume with grains 8.02 32.1  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 2.28 g | 9.1 qt) 2 8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.82 27.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.76 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 8.79 35.1
Equipment Profile Used: System Default
 
Notes

High fermentation temperature is recommended. This recipe is very close to the commercial version. Only use wyeast 3864

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  • Last Updated: 2024-06-11 22:21 UTC