Westmalle Extra clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Westmalle Extra clone

153 calories 14.8 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Source: N2
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Wednesday September 2nd 2015
1.050
1.011
5.1%
47.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Belgian - Pale Ale2 kg Pale Ale 38 3.4 44.9%
2 kg Belgian - Pilsner2 kg Pilsner 37 1.6 44.9%
450 g Belgian Candi Sugar - Clear/Blond450 g Belgian Candi Sugar - Clear/Blond 38 0 10.1%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northern Brewer14 g Northern Brewer Hops Pellet 7.8 Boil 60 min 15.4 16.5%
28 g Hersbrucker28 g Hersbrucker Hops Pellet 4 Boil 30 min 12.14 32.9%
43 g Styrian Goldings43 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 20.2 50.6%
85 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:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Vatn í byrjun 28.1 ltr

Fyrri suðu 26.4 ltr

Í gerjun 20 ltr
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 50 min
-- -- 72 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.7 L) 30.6
Mash volume with grains (equipment estimates 33.4 L) 33.2
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.1 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Volume into fermentor 20
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

ATH: Sýrópið fer út í við Hot Break, sem er þegar suðan er að koma upp og froðan er að myndast.


Kæla niður í 18°C og setja ger út í. Hækka hitann upp í 25 gráður á 6 dögum. Þegar 1.009 markinu er náð er fleytt ofan af gerinu og kælt niður í 10°C og haldið þannig í 4 vikur. Við átöppun notum við 173 gr af Simplicity Candi Sírópi

Last Updated and Sharing
 
2,566
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-09-02 10:04 UTC