Dievel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dievel

215 calories 20.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Sunday December 14th 2014
1.070
1.015
7.3%
29.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 2.77 87.5%
0.50 kg Belgian Candi Sugar - Clear/Blond0.5 kg Belgian Candi Sugar - Clear/Blond 38 12.5%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Leaf/Whole 2.9 Boil 60 min 10.46 22.2%
20 g Styrian Goldings20 g Styrian Goldings Hops Leaf/Whole 3.1 Boil 60 min 11.19 22.2%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 3.1 Dry Hop 7 days 11.1%
10 g Saaz10 g Saaz Hops Leaf/Whole 2.9 Dry Hop 7 days 11.1%
20 g Spalt Select20 g Spalt Select Hops Leaf/Whole 6 Aroma 10 min 7.85 22.2%
10 g Spalt Select10 g Spalt Select Hops Leaf/Whole 6 Dry Hop 7 days 11.1%
90 g / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Scheveningen Q3 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 56 51 48 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Protein Infusion -- 55 °C 15 min
12 L Maltose Temperature -- 63 °C 30 min
12 L Saccharification Temperature -- 72 °C 45 min
mash out Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.5
Mash volume with grains 12.8
Grain absorption losses -3.5
Remaining sparge water volume 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Going into fermentor 13
Total: 23.1  
Equipment Profile Used: System Default
 
Notes

-Dummy attenuation
FG points hould be about 0.070 (7/8(100%-76%) +1/8*(100%-100%)) =0.015
so apparent attenuation including candi is (70-15)/70= 78%

Last Updated and Sharing
 
1,362
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-10-08 09:33 UTC