Elk Rider - Beer Recipe - Brewer's Friend

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Elk Rider

253 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Marie-Annick Scott
Calories: 253 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Saturday July 5th 2014
1.077
1.013
8.4%
32.3
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb German - Pilsner16 lb Pilsner 38 1.6 93.6%
1.10 lb Invert Sugar1.1 lb Invert Sugar 46 1 6.4%
17.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 90 min 16.84 44.4%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.64 22.2%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.5 Boil 5 min 1.83 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Coriander Spice Boil 0 min.
 
Yeast
White Labs - Flemish Ale Blend WLP665
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
Low/Med
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 706 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carbonation       CO2 Level: 3.8 Volumes
 
Target Water Profile
Edmonton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 13 10 5 63 146
Add 1 g gypsum as this water is high acidity.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 130 °F 15 min
Infusion -- 140 °F 15 min
Infusion -- 150 °F 15 min
Infusion -- 160 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 1.67 6.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.67 34.7
Equipment Profile Used: System Default
 
Notes

Fermentation:
Start fermentation at 20C for 2 days. Raise temp to 25C. Primary 1 week, secondary 1 week. Made a robust starter with DME. This yeast is low flocculating in the starter, but a beast in the wort. There was a good inch of trub and a very thick krausen that acted like meringue. Definitely collected a generous sample for reuse. Force carbed at 20 psi over 2 weeks.

Tasting notes:
Tropical fruits on the nose and very mild spice in the middle of the tongue. Very warming, but no bite from the alcohol. The yeast imparts a sweet, bready flavour with a very mild toasty character. No hops or tannin astringency.

Recommendations:
Would make an excellent holiday ale with the addition of more spice, particularly clove, cinnamon and cardamom. Could up the bittering hops to suit your taste. Since the alcohol isn't on the tongue, watch out!

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  • Last Updated: 2014-07-20 13:09 UTC