Barbar Belgian Honey Ale Clone - Beer Recipe - Brewer's Friend

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Barbar Belgian Honey Ale Clone

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
URL: https://www.youtube.com/watch?v=dQw4w9WgXcQ
Created: Friday October 25th 2024
1.071
1.016
7.2%
17.9
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb Dingemans - Belgian Pilsner Malt10.75 lb Belgian Pilsner Malt 37 1.6 76%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.5%
0.40 lb Honey Malt0.4 lb Honey Malt 37 25 2.8%
1.50 lb Brewmaster - Honey, Orange Blossom1.5 lb Honey, Orange Blossom 34.8 1 10.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.1%
14.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 13.56 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.3 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Bitter Orange Peel Flavor Boil 15 min.
0.50 tsp Coriander Spice Boil 15 min.
0.50 tsp Coriander Spice Boil 5 min.
0.25 oz Bitter Orange Peel Flavor Boil 5 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 10.1 oz       Temp: 68 °F       CO2 Level: 3.4 Volumes
 
Target Water Profile
Balanced Profile
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
-- 151 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.83 23.3  
Mash volume with grains 6.76 27  
Grain absorption losses -1.46 -5.8  
Remaining sparge water volume (equipment estimates 2.73 g | 10.9 qt) 2.17 8.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8 32
Equipment Profile Used: System Default
 
Notes

If bottling with champagne corks and cages:

Set floor corker to its highest setting, insert the cork into the bottle, then using your foot push down the bottom support. the bottle will be suspended by the cork because it hasn't fully passed through the corker. Adjust the corker or use some sort of skinny tool to push the cork the rest of the way through. Don't twist or pull it out as that will damage the cork.

Don't use diskless cages, the corks will just go right through them.



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  • Last Updated: 2024-10-25 20:53 UTC