Būtybė - Beer Recipe - Brewer's Friend

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Būtybė

300 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 300 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Saturday February 2nd 2013
1.098
1.013
11.2%
35.8
18.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dingemans - Pilsen3 kg Pilsen 36.8 1.7 58.8%
1.50 kg Dingemans - Pale Ale 1.5 kg Pale Ale 37.72 3.9 29.4%
0.60 kg GB - Dark sugar0.6 kg GB - Dark sugar - (late boil kettle addition) 46 80 11.8%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 10 Boil 60 min 32.71 55.6%
8 g Saaz8 g Saaz Hops Pellet 2.2 Boil 15 min 1.43 22.2%
8 g Styrian Goldings8 g Styrian Goldings Hops Pellet 2.5 Boil 15 min 1.62 22.2%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15.73 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
0.40 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.8 Volumes
 
Target Water Profile
Cambridge rural water quality zone 3, UK, 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 62 °C 30 min
Temperature -- 66 °C 30 min
Temperature -- 72 °C 15 min
Temperature -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 10.4 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.5 L) 15
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13
Going into fermentor 13
Total: 20.4  
Equipment Profile Used: System Default
 
Notes

Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.

I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).

Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.

Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.

Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle.

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  • Last Updated: 2022-10-12 10:22 UTC