MONTRA - Beer Recipe - Brewer's Friend

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MONTRA

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 120 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SOLBEER
Rating:
5.00 (1 Review)

Hop Utilization: 92%
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday October 14th 2023
1.050
1.010
5.2%
28.9
12.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Pale Ale3.8 kg Pale Ale 39 2.3 66.7%
100 g Caramel / Crystal 60L100 g Caramel / Crystal 60L 34 60 1.8%
800 g Weyermann - Abbey Malt800 g Abbey Malt - (late boil kettle addition) 36.8 17 14%
500 g Weyermann - Munich Type I500 g Munich Type I 38 6 8.8%
500 g Belgian Candi Sugar - Amber/Brown (60L)500 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.8%
5,700 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hopsteiner - Hallertauer Magnum10 g Hallertauer Magnum Hops Pellet 13 Boil 105 min 14.78 14.3%
40 g Tettnanger40 g Tettnanger Hops Pellet 4.5 Boil 20 min 11.44 57.1%
20 g Charles Faram - Celeia20 g Celeia Hops Pellet 3.5 Boil 10 min 2.66 28.6%
70 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2.32 ml Phosphoric acid Water Agt Mash 1 hr.
0.44 g Phosphoric acid Water Agt Sparge 1 hr.
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.26 bar       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 15 10 80 130 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 73 °C 67 °C 90 min
18 L Sparge -- 74 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 24.9 L) 17.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 34.8 L) 27
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 24.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.9 L) 23
Total: 32.8  
Equipment Profile Used: System Default
"MONTRA" Belgian Pale Ale beer recipe by SOLBEER. All Grain, ABV 5.22%, IBU 28.88, SRM 12.53, Fermentables: (Pale Ale, Caramel / Crystal 60L, Abbey Malt, Munich Type I, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Hallertauer Magnum, Tettnanger, Celeia) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Phosphoric acid, Chalk)
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  • Last Updated: 2024-01-10 21:26 UTC