Rox4 - Beer Recipe - Brewer's Friend

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Rox4

125 calories 12.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 125 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Sunday September 20th 2015
1.041
1.010
4.1%
31.4
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Belgian - Pilsner1000 g Pilsner 37 1.6 65.5%
133 g German - CaraMunich II133 g CaraMunich II 34 46 8.7%
67 g Belgian - Munich67 g Munich 38 6 4.4%
67 g Flaked Wheat67 g Flaked Wheat 34 2 4.4%
67 g Belgian - Special B67 g Special B 34 115 4.4%
50 g German - De-Husked Caraf I50 g De-Husked Caraf I 32 340 3.3%
10 g Belgian - Chocolate10 g Chocolate 30 340 0.7%
133 g Belgian Dark Candi Syrup133 g Belgian Dark Candi Syrup - (late boil kettle addition) 32 80 8.7%
1,527 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 4 Boil 75 min 22.32 31.8%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4 Boil 5 min 9.12 68.2%
44 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Coriander Herb Boil 5 min.
3 g Irish Mosh Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
0.00 € Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19 L) 12.3
Mash volume with grains (equipment estimates 19.9 L) 13.2
Grain absorption losses -1.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.7 L) 10
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Volume into fermentor 8
Total: 12.3  
Equipment Profile Used: System Default
 
Notes

Flaked Barley isof Flaked Wheat.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-26 18:12 UTC