PopsGolden (La Chouffe Clone) - Beer Recipe - Brewer's Friend

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PopsGolden (La Chouffe Clone)

224 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 24.49 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 224 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Sunday January 31st 2016
1.074
1.008
9.1%
26.4
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 83.3%
0.20 kg Belgian - CaraMunich0.2 kg CaraMunich 33 50 2.8%
1 kg Cane Sugar1 kg Cane Sugar 46 0 13.9%
7.20 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 26.37 100%
50 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Spice Boil 5 min.
1 tsp Whirlfloc Fining Boil 15 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.75 g Epsom Salt Water Agt Mash 1 hr.
1.75 g Gypsum Water Agt Mash 1 hr.
2.20 g Enzima Ultraflo Max Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.25 g Epsom Salt Water Agt Sparge 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
4.66 ml Lactic acid Water Agt Mash 1 hr.
2.49 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 297 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.7 bar       Temp: 8 °C       CO2 Level: 4 g/l
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 23.1 6.4 75 75 2.6
150 g de Malte Acidificado para baixar o PH para 5,52.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
14 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.4 L) 36
Mash volume with grains (equipment estimates 38.5 L) 40.1
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 28 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.5 L) 22
Total: 36  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,36

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Golden Strong Ale:
Cálcio = 50-100 mg/l
Magnésio = 0-30 mg/l
Sódio =<100 mg/l
Cloreto = 50-100 mg/l
Sulfato = 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)30-0 ppm - Esperado -45
PH 5,5 - Esperado

Relação sulfato/cloreto = 1,0 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

Adição do Coentro (Coriander) levemente masserados nos 5 min finais da fervura.

2 pacotes do fermento Mangrove Jack -Belgian Ale - M41
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 2,0L e 200g DME: 0.85M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 3 semanas.

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  • Last Updated: 2020-12-15 16:52 UTC