The Pious (Traditional) - Beer Recipe - Brewer's Friend

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The Pious (Traditional)

287 calories 26.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.3 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Saq on HBT
Calories: 287 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
URL: http://www.homebrewtalk.com/showthread.php?t=147815
Created: Thursday June 25th 2015
1.093
1.019
10.6%
37.3
22.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.51 kg American - Pale Ale3.51 kg Pale Ale 37 3.5 42.2%
3.51 kg American - Pilsner3.51 kg Pilsner 37 1.8 42.2%
1.30 kg Candi Syrup - Belgian Candi Syrup - Dark1.3 kg Belgian Candi Syrup - Dark - (late boil kettle addition) 32 80 15.6%
8.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27.40 g Northern Brewer27.4 g Northern Brewer Hops Pellet 7.8 Boil 90 min 26.52 40.1%
27.40 g Styrian Goldings27.4 g Styrian Goldings Hops Pellet 4.1 Boil 20 min 7.89 40.1%
13.46 g Hallertau Hersbrucker13.46 g Hallertau Hersbrucker Hops Pellet 3 Boil 20 min 2.84 19.7%
68.26 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
28 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 333 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.9 L Protein Rest Temperature -- 56 °C 10 min
8 L 30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F Decoction -- 66 °C 30 min
4.4 L 30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F Decoction -- 71 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.9 L) 33.2
Mash volume with grains (equipment estimates 40.5 L) 37.9
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 25.3
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want.

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  • Last Updated: 2015-06-25 13:26 UTC