113 Rubia Belga - Beer Recipe - Brewer's Friend

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113 Rubia Belga

230 calories 19.7 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30.55 liters
Post Boil Size: 23.15 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Manuel Montalvo
Hop Utilization: 97%
Calories: 230 calories (Per 16oz)
Carbs: 19.7 g (Per 16oz)
Created: Saturday December 23rd 2023
1.070
1.012
7.7%
27.5
7.0
5.4
1.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.53 kg Dingemans - Belgian Pilsner Malt4.53 kg Belgian Pilsner Malt 37 1.6 71.6%
0.30 kg Weyermann - Munich Type I0.3 kg Munich Type I $ 2.61 / kg
$ 0.78 		38 6 4.7%
0.35 kg Belgian - Biscuit0.35 kg Belgian - Biscuit $ 2.73 / kg
$ 0.96 		35 23 5.5%
0.20 kg Weyermann - Melanoidin0.2 kg Melanoidin $ 0.00 / kg
$ 0.00 		34.5 27 3.2%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 7.9%
0.45 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.45 kg Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 7.1%
6.33 kg / $ 1.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Magnum15 g Magnum Hops Pellet 11.6 Boil 60 min 20.56 20%
30 g Artisan - Saaz (Czech)30 g Saaz (Czech) Hops Pellet 2.8 Boil 15 min 4.92 40%
30 g Artisan - Saaz (Czech)30 g Saaz (Czech) Hops Pellet 2.8 Hop Stand 0 min 2 40%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
23 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 75 75 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.89 L Strike 68 °C 66 °C 60 min
3.64 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 5.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 32.3
Mash volume with grains 36.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 2.6 L) 5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 30.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.2 L) 23.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Add candy syrup 10' into boil.

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  • Last Updated: 2024-02-24 19:14 UTC