La Fred - Beer Recipe - Brewer's Friend

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La Fred

4757 calories 342.2 g 8 L
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 18.52 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Christophe
Calories: 4757 calories (Per 8L)
Carbs: 342.2 g (Per 8L)
Created: Wednesday October 16th 2024
1.065
1.007
7.6%
23.1
19.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Dingemans - Belgian Pilsner Malt2.4 kg Belgian Pilsner Malt 37 1.6 67.5%
0.30 kg Castle Malting - Château Munich Light0.3 kg Château Munich Light 34 7.6 8.4%
0.20 kg Weyermann - Caramunich Type 20.2 kg Caramunich Type 2 34 45 5.6%
453 g Candi Syrup - Belgian Candi Syrup - D-90453 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 12.7%
0.20 kg Castle Malting - Château Biscuit0.2 kg Château Biscuit 35 17 5.6%
3.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 4.8 Boil 60 min 23.11 100%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
5.50 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L sacch rest Strike 68 °C 65 °C 60 min
mashout Temperature 68 °C 77 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 22.5
Mash volume with grains 24.6
Grain absorption losses -3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.3 L) 18.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 10.2 L) 12
Estimated amount in fermentor 12
Total: 22.5  
Equipment Profile Used: System Default
"La Fred" Belgian Dubbel beer recipe by Christophe. BIAB, ABV 7.62%, IBU 23.11, SRM 19.13, Fermentables: ( Belgian Pilsner Malt, Château Munich Light, Caramunich Type 2, Belgian Candi Syrup - D-90, Château Biscuit) Hops: (Tettnanger) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-10-25 10:25 UTC