Super Satan (Luciferous) - Beer Recipe - Brewer's Friend

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Super Satan (Luciferous)

501 calories 44.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 105 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Johnny and Rasmus
Calories: 501 calories (Per 330ml)
Carbs: 44.4 g (Per 330ml)
Created: Saturday February 20th 2016
1.160
1.032
16.8%
20.7
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg United Kingdom - Lager7.2 kg Lager 38 1.4 67%
2 kg Cane Sugar2 kg Cane Sugar 46 0 18.6%
1.10 kg Dry Malt Extract - Light1.1 kg Dry Malt Extract - Light 42 4 10.2%
0.45 kg Honey0.454 kg Honey 42 2 4.2%
10.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Agnus30 g Agnus Hops Leaf/Whole 8 Boil 75 min 17.37 33.3%
60 g Gyndberg60 g Gyndberg Hops Leaf/Whole 4 Boil 5 min 3.31 66.7%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Primary 1 min.
1 g Servomyces Other Primary 1 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 634 B cells required
WLP099 Super High Gravity
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 634 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 66 °C 360 min
5 L Acidify sparge water Sparge -- 72 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.8 L) 28.9
Mash volume with grains (equipment estimates 38.5 L) 33.6
Grain absorption losses -7.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 27.9 L) 23
Boil off losses -10
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17.5
Volume into fermentor 17.5
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

12L 1.114 OG all malt wort at pitching of WLP570 (starter is 1.25L) . Aerated at pitching. 28th April 2016.

Tested at 1.030 after 3 days. Pitched WLP099 on evening of 1st May 2016 with 1KG sugar and 1KG DME (which have been dissolved in hot water).

Tested at 1.032 on 24th May 2016. Added another servomyces and gave a shake. Tasting very fruity - likely esters from the WLP570 with banana, orange, mango and passionfruit.

Tested at 1.032 on 20th June 2016. Apple and pear fruity esters, rich sweet malty and lots of caramel. Change in flavors potentially due to oxidation. Bottle shortly.

Bottled 23.06.2016.

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  • Last Updated: 2016-08-31 20:55 UTC