Belgian Brun (Brown) - Beer Recipe - Brewer's Friend

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Belgian Brun (Brown)

293 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Tuesday November 14th 2023
1.088
1.021
8.8%
25.6
45.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt 37 1.6 72.7%
1 lb Dingemans - Belgian Cara 8 Pils Malt1 lb Belgian Cara 8 Pils Malt 30 6 6.1%
0.50 lb Dingemans - Mroost 900 MD Chocolate Malt0.5 lb Mroost 900 MD Chocolate Malt 32 340 3%
3 lb Candi Syrup - Belgian Candi Syrup - D-1803 lb Belgian Candi Syrup - D-180 32 180 18.2%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz 47 Hops - Saaz1.5 oz Saaz Hops Pellet 3.8 Boil 60 min 18.93 60%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.62 40%
2.50 oz / $ 0.00
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.62 psi       Temp: 35 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 8 gal (30 L) RO water:
2g Gypsum,
2g Epsom,
5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Strike 169 °F 156 °F 60 min
7 gal Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.49 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 3.94 15.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

Water (ppm): Ca: 60, Mg 6, Na 0, Cl 79, SO4 62, HCO3 0
Add to 8 gal (30 L) RO water:
2g Gypsum,
2g Epsom,
5g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

Ferment for 1-2 weeks, pitching at 65 F (18 C) and allowing to free rise no higher than 82 F (28 C), Allow to condition for another 1-2 weeks as appropriate.

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  • Last Updated: 2023-11-14 17:32 UTC