Something, probably a Sazon - Beer Recipe - Brewer's Friend

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Something, probably a Sazon

248 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Ben Holland
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Monday June 1st 2015
1.075
1.017
7.6%
26.8
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb German - Vienna4 lb Vienna 37 4 28.6%
4 lb German - Munich Light4 lb Munich Light 37 6 28.6%
4 lb German - Pilsner4 lb Pilsner 38 1.6 28.6%
2 lb Cane Sugar2 lb Cane Sugar 46 0 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.8 Boil 90 min 24.15 33.3%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 2.3 Boil 5 min 2.65 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike Infusion -- 148 °F 60 min
16 qt Sparge Sparge -- 170 °F 20 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 3.75 15  
Mash volume with grains 4.71 18.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.46 g | 21.9 qt) 5.35 21.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.1 36.4
Equipment Profile Used: System Default
 
Notes

Simple recipe with a basic strike/sparge combination. Open fermentation to avoid huge problems I have had in the past with belgians overflowing. 2 pounds of sugar are added after primary fermentation is going.

I ferment at about 75-80 for 3 days and will kick it up to 85 after about 2 weeks.

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  • Last Updated: 2015-06-01 00:56 UTC