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Seef

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.4 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday May 13th 2015
1.055
1.012
5.7%
23.8
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 lb German - Pale Ale5.2 lb Pale Ale 39 2.3 51%
3.50 lb German - Wheat Malt3.5 lb Wheat Malt 37 2 34.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.9%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.8%
10.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Zythos0.6 oz Zythos Hops Pellet 11 Boil 60 min 23.78 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
1 oz Orange Peel Flavor Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Infusion -- 152 °F 60 min
Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.19 12.8  
Mash volume with grains 4 16  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.26 g | 21 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.92 g | 27.7 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.4 21.6  
Going into fermentor 5.4 21.6  
Total: 7.83 31.3
Equipment Profile Used: System Default
 
Notes

20% sour mash for 3 days. Mash 1.75lbs of grain with 2.25qts of 169F water for 45min. Let cool to 122F and add a few tablespoons (handful) of un-mashed grain. Place in vacuum sealed bag and Sous Vide for 36 hours. Recipe Thanks to stupergenius.
Check him out at https://www.brewtoad.com/users/36707

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  • Public: Yup, Shared
  • Last Updated: 2015-05-13 21:21 UTC