la chouffe - Beer Recipe - Brewer's Friend

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la chouffe

206 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jan Roos
Calories: 206 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Saturday August 1st 2015
1.068
1.009
7.7%
21.3
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg Belgian - Pilsner3.6 kg Pilsner 37 2.77 85.7%
0.40 kg Belgian Candi Sugar - Clear/Blond (0L)0.4 kg Belgian Candi Sugar - Clear/Blond (0L) 38 9.5%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 19.85 4.8%
4.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 75 min 16.6 52.6%
9 g Saaz9 g Saaz Hops Leaf/Whole 3.75 Boil 30 min 3.74 23.7%
9 g Saaz9 g Saaz Hops Leaf/Whole 3.75 Boil 5 min 0.97 23.7%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Coriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       Amount: 19 psi @ 50f       CO2 Level: 2.6 Volumes
 
Target Water Profile
Alkmaars water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 7 50 70 35 153

SO42-/Cl- ratio: 0.7 Malty
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Temperature -- 63 °C 60 min
14 L Temperature -- 70 °C 30 min
5 L Sparge -77 Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.2 L) 22.4
Mash volume with grains (equipment estimates 30.7 L) 24.9
Grain absorption losses -3.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 23.7 L) 18
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Volume into fermentor 15
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

WYEAST 3522-Belgian Ardennes

start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

 CHECK DATE ON YEAST PACK AND CALCULATE STARTER

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  • Last Updated: 2017-04-11 10:54 UTC