Store cupboard Belgian - Beer Recipe - Brewer's Friend

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Store cupboard Belgian

159 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Laurie Ray
Hop Utilization: 99%
Calories: 159 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday February 12th 2024
1.048
1.014
4.4%
31.1
10.5
5.4
2.59
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Munich Malt2 kg Munich Malt 36.8 7.87 45.8%
2 kg Thomas Fawcett - Vienna Malt2 kg Vienna Malt $ 0.80 / kg
$ 1.60 		36.3 5.5 45.8%
0.20 kg United Kingdom - Crystal Rye0.2 kg Crystal Rye 33 56.77 4.6%
0.17 kg Thomas Fawcett - Caramalt0.17 kg Caramalt 34 32 3.9%
4.37 kg / $ 1.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Aurora15 g Aurora Hops $ 0.04 / g
$ 0.54 		Pellet 12.6 Boil 60 min 25.8 60%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops $ 0.05 / g
$ 0.45 		Pellet 10.7 Boil 10 min 5.3 40%
25 g / $ 0.99
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Crossmyloof - Monk
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
15 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
LS12 3EA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 10
Mash volume with grains 12.8
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 21.7 L) 23.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 33.4  
Equipment Profile Used: System Default
"Store cupboard Belgian" Märzen beer recipe by Laurie Ray. All Grain, ABV 4.4%, IBU 31.1, SRM 10.54, Fermentables: (Munich Malt, Vienna Malt, Crystal Rye, Caramalt) Hops: (Aurora, Mandarina Bavaria)
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  • Public: Yup, Shared
  • Last Updated: 2024-02-12 22:03 UTC