Sailor's Surprise (Belgium Double w/ rum) - Beer Recipe - Brewer's Friend

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Sailor's Surprise (Belgium Double w/ rum)

280 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean Christopherson
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Thursday March 3rd 2016
1.084
1.021
8.3%
26.3
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 58.8%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 11.8%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 11.8%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 5.9%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.9%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 2.9%
1 lb Honey1 lb Honey 42 2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 40 min 17.09 25%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.06 25%
1 oz Strisselspalt1 oz Strisselspalt Hops Pellet 3.5 Boil 5 min 2.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Oak Cubes Flavor Secondary 28 days
4 oz Rum Other Secondary 14 days
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 4.77 19.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.46 37.8
Equipment Profile Used: System Default
 
Notes

1-2 months primary
1 month secondary
Soak 4 oak cubes in rum for 14 days. Add cubes to secondary to for 28 days.

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  • Last Updated: 2016-03-03 18:43 UTC