Brett Orval - Beer Recipe - Brewer's Friend

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Brett Orval

204 calories 18.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.38 gallons
Post Boil Size: 15.75 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Calories: 204 calories (Per 16oz)
Carbs: 18.5 g (Per 16oz)
Created: Monday January 22nd 2024
1.062
1.012
6.6%
24.0
9.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 41.7%
10 lb American - Pilsner10 lb Pilsner 37 1.8 27.8%
5 lb Munich - Light 10L5 lb Munich - Light 10L 33 10 13.9%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 5.6%
2 lb Belgian Candi Sugar - Amber/Brown (60L)2 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.6%
2 lb Bestmalz - BEST Acidulated2 lb BEST Acidulated 35.9 2.81 5.6%
36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 9.32 25%
4 oz Hallertau Hersbrucker4 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 14.69 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Dry Hop at 70 °F Day 3 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 g Lye Water Agt Mash 1 hr.
2 oz yeast nutrition Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1079 B cells required
Omega Yeast Labs - All the Bretts OYL-218
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1079 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 11.8 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.43 gal Strike 161 °F 152 °F 75 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.48 gal (69.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.48 gal (21.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.6 gal (70.38 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 5.6 gal (22.38 qt) sparge/top-off. 14.88 59.5  
Strike water volume at mash thickness of 1.75 qt/lb 14.88 59.5  
Mash volume with grains 17.6 70.4  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 6.94 g | 27.7 qt) 6.84 27.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 17.48 g | 69.9 qt) 17.38 69.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 15 g | 60 qt) 15.75 63  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.75 g | 63 qt) 15 60  
Total: 21.72 86.9
Equipment Profile Used: System Default
"Brett Orval" Belgian Dubbel beer recipe by J. Eddy. All Grain, ABV 6.63%, IBU 24.01, SRM 9.54, Fermentables: (Pale 2-Row, Pilsner, Munich - Light 10L, Carapils (Dextrine Malt), Belgian Candi Sugar - Amber/Brown (60L), BEST Acidulated) Hops: (Domestic Hallertau, Hallertau Hersbrucker, Saaz) Other: (Calcium Chloride (dihydrate), Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lye, yeast nutrition)
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  • Last Updated: 2024-01-22 15:10 UTC