Brad's Barrel Beer - Beer Recipe - Brewer's Friend

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Brad's Barrel Beer

219 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: AHA Bronze
Calories: 219 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday October 12th 2015
1.067
1.011
7.4%
30.7
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb Belgian - Pale Ale22.5 lb Pale Ale 38 3.4 85.2%
1.20 lb Belgian - Wheat1.2 lb Wheat 38 1.8 4.5%
2.70 lb Candi Syrup - Belgian Candi Syrup - Clear2.7 lb Belgian Candi Syrup - Clear - (late boil kettle addition) 32 0 10.2%
26.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Northern Brewer1.4 oz Northern Brewer Hops Pellet 6 First Wort 0 min 8.95 35%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.7 Boil 30 min 15.41 50%
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 6 Boil 60 min 6.33 15%
4 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 11.76 gal (47.05 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.41 29.6  
Mash volume with grains 9.3 37.2  
Grain absorption losses -2.96 -11.9  
Remaining sparge water volume (equipment estimates 8.22 g | 32.9 qt) 9.31 37.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.41 g | 49.7 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.24 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.71 66.9
Equipment Profile Used: System Default
 
Notes

Start at 68 degrees raise slowly over 4 days to 73 degrees hold at 73 for 10 days.
As primary slows add 2nd addition of syrup

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  • Last Updated: 2015-10-30 17:57 UTC