raison de brassage - Beer Recipe - Brewer's Friend

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raison de brassage

284 calories 25.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Counterbrew
Calories: 284 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Wednesday December 2nd 2015
1.086
1.017
9.0%
21.0
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Belgian - Pilsner6.5 lb Pilsner 37 1.6 47.4%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 21.9%
1 lb Brown Sugar1 lb Brown Sugar 45 15 7.3%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 7.3%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.3%
0.70 lb Belgian - Special B0.7 lb Special B 34 115 5.1%
0.50 lb Belgian Candi Sugar - Dark0.5 lb Belgian Candi Sugar - Dark 38 275 3.6%
13.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Styrian Goldings1.2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.63 61.5%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.32 38.5%
1.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz golden raisin Flavor Boil 10 min.
1 tsp whirfloc Fining Boil 8 min.
1 tsp wyesast yeast nutrient Other Boil 9 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 5 oz       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash the grains in 3.5 gallons of water. Do not add DME syrup etc... Temperature -- 150 °F 60 min
3.5 qt Mash out of existing mash Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.67 g | 30.7 qt) 7.1 28.4  
Mash volume with grains (equipment estimates 7.67 g | 30.7 qt) 7.75 31  
Grain absorption losses (steeping) -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.1 28.4
Equipment Profile Used: System Default
 
Notes

This is an abbey ale inspired in part by DFH raison d'etre. We have modified it over time and after reading Brew Like a Monk. We added the brown sugar and it definitely shines. Fermentation should not be cool You want some of the phenols, esters, and spicy notes. But fermentation should not climb over 74 F.

Mill the grains fine. We use a corona mill and we set it to the thickness of a credit card.

The process:
Mash the grains in roughly 3.5 to 4 gallons of water. The exact amount will depend on your set up. Mash grains at 150 F for 1 hour. Mash out at 168 for 10 Minutes.

During the mash get two 4 or 5 gallon pots going. One with 2 gallons of water. The other with 2.5 gallons of water. This water does not need adjustment. In the first pot you will dissolve the DME, and slowly bring it up to 190.
The other pot is sparge water, you can just bring it to 160 - 170.

At the end of the mash while the grains are draining into the pot, Add the DME/water. Then rinse the grains to volume with the other water. Proceed as normal from there on.

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  • Last Updated: 2015-12-02 14:48 UTC