La chouffe - Beer Recipe - Brewer's Friend

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La chouffe

195 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.95 liters
Post Boil Size: 20.07 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Source: JORDI
Hop Utilization: 99%
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday March 5th 2025
1.064
1.010
7.0%
28.7
9.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg Weyermann - Pilsner5.5 kg Pilsner 36 2.51 84.6%
0.70 kg Munich0.7 kg Munich 37 14.51 10.8%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 3.84 4.6%
6.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 90 min 20.28 18.2%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 3.76 27.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.42 27.3%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 20 min 3.19 27.3%
55 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Yeast Nutrient Other Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 ml Phosphoric acid Water Agt Mash 0 min.
6 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
AQUAREL
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
25 L Infusion 64 °C 64 °C 60 min
12 L Sparge 75 °C 75 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 9.6 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

March 9 (Brew Day) → Pitch yeast at 18°C

March 10-14 (Days 1-5) → Let rise slowly to 22°C

March 15-18 (Days 6-9) → Hold at 22°C for full attenuation

March 19 (Day 10) → Check gravity; if stable, start cold crash

March 20-21 (Days 11-12) → Cold crash to 2-4°C (35-39°F)

March 22-23 (Days 13-14) → Keg

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  • Public: Yup, Shared
  • Last Updated: 2025-03-05 18:07 UTC