Noel BDS #3 11//9/24 - Beer Recipe - Brewer's Friend

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Noel BDS #3 11//9/24

326 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: dark strong
Boil Time: 90 min
Batch Size: 5.21 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Sean
Calories: 326 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Friday October 4th 2024
1.098
1.021
10.1%
29.0
46.8
5.2
14.99
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Castle Malting - Chateau Pilsen Malt12 lb Chateau Pilsen Malt 37 2 61.5%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 5.1%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.1%
2.50 lb Dingemans - Special B2.5 lb Special B 33.1 125 12.8%
1 lb Briess - DME Sparkling Amber1 lb DME Sparkling Amber 44.6 10 5.1%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 32 180 10.3%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Yakima Valley Hops - BRU-10.7 oz BRU-1 Hops Lupulin Pellet 13.3 Boil 120 min 26.96 46.7%
0.80 oz Tettnanger0.8 oz Tettnanger Hops Lupulin Pellet 2.6 Boil 10 min 2 53.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.55 oz Pumpkin pie spice Spice Boil 10 min.
1 lb candi syrup Flavor Boil 10 min.
1 lb candi syrup Water Agt Primary 0 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
$ 14.99 / each
$ 14.99
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 14.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Oak Lodge Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
135 °F 135 °F 20 min
135 °F 145 °F 20 min
145 °F 156 °F 480 min
156 °F 168 °F 120 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.49 21.9  
Mash volume with grains 6.81 27.2  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.21 20.8  
Going into fermentor 5.21 20.8  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

used monestary because the bds yeast was pretty old, + the monastery had a reference for plums and cherry which sounded perfect for bds

1 lb candi syrup added at 10 min from end of boil
1 lb on day 3 of fermentation

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  • Last Updated: 2024-11-09 19:49 UTC