Berry Monk #27 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Berry Monk #27

216 calories 18.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Tuesday December 30th 2014
1.066
1.011
7.3%
27.9
18.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 54.9%
2.50 lb Munich - Light 10L2.5 lb Munich - Light 10L 33 10 19.6%
1 lb German - Melanoidin1 lb Melanoidin 37 25 7.8%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 7.8%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 5.9%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.6 Boil 60 min 9.43 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.6 Boil 30 min 7.24 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 6.34 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 4.88 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp yeast nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 10 min.
1 lb Cherrys (muddles w/syrup) Flavor Secondary 14 days
2 lb Blackberrys (muddled w/syrup) Flavor Secondary 14 days
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 305 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.3 oz       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 150 °F 60 min
4 gal Final; 6 G wort Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.36 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.36 qt/lb 4 16  
Mash volume with grains 4.94 19.7  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

-added candi sugar (80L) with berries. Boil and reduce to simmer; add muddled berries for 30 minuets; cool; added at secondary.

Yeast WL500 Abbey Monastery

Last Updated and Sharing
 
1,821
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-30 15:00 UTC