Saint Benedict - Beer Recipe - Brewer's Friend

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Saint Benedict

216 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.87 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 90% (brew house)
Source: RJ Maillie
Calories: 216 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday July 4th 2016
1.066
1.011
7.3%
25.9
30.1
4.8
48.72
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 lb US - Munich Millet Malt2.8 lb Munich Millet Malt $ 4.02 / lb
$ 11.26 		28 3 30.1%
2.80 lb US - Pale Rice Malt2.8 lb Pale Rice Malt $ 2.93 / lb
$ 8.20 		28 1.4 30.1%
1.40 lb US - Buckwheat Malt1.4 lb Buckwheat Malt $ 4.03 / lb
$ 5.64 		31 2 15%
6 oz Eckert Malting - Gas Hog Rice Malt6 oz Gas Hog Rice Malt $ 0.33 / oz
$ 1.98 		22 375 4%
4 oz US - Red Wing Amber Millet Malt4 oz Red Wing Amber Millet Malt $ 0.29 / oz
$ 1.16 		34 30 2.7%
3 oz Grouse Malt House - Chocolate Roasted Millet Malt3 oz Chocolate Roasted Millet Malt $ 0.31 / oz
$ 0.93 		25 140 2%
16 oz Candi Syrup - Belgian Candi Syrup - D-9016 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) $ 0.44 / oz
$ 7.04 		32 90 10.7%
8 oz US - Rice Hulls8 oz Rice Hulls $ 3.98 / lb
$ 1.99 		0 0 5.4%
149 oz / $ 38.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops $ 0.04 / g
$ 0.60 		Pellet 5.4 Boil 60 min 14.92 34.9%
28 g Saaz28 g Saaz Hops $ 0.04 / g
$ 1.12 		Pellet 3.5 Boil 20 min 10.93 65.1%
43 g / $ 1.72
 
Other Ingredients
Amount Name Cost Type Use Time
9.30 ml Ceremix Flex $ 0.13 / ml
$ 1.23 		Other Mash 1 min.
9.30 ml Ondea Pro $ 0.17 / ml
$ 1.58 		Other Mash 1 min.
9.30 ml Termamyl SC DS $ 0.10 / ml
$ 0.93 		Other Mash 1 min.
0.85 g Whirlfloc $ 0.09 / g
$ 0.07 		Fining Boil 10 min.
0.25 tsp WLN1000 Yeast Nutrient Spice Boil 10 min.
$ 3.81
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
$ 4.99 / each
$ 4.99
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 214 B cells required
$ 4.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 107 g       Temp: 50 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 0 27 55 70 59
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
9.1 qt Sparge Sparge -- 175 °F --
Starting Mash Thickness: 1.68 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.68 qt/lb 3.49 14  
Mash volume with grains 4.16 16.6  
Grain absorption losses -1.04 -4.2  
Remaining sparge water volume (equipment estimates 3.52 g | 14.1 qt) 2.67 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.72 g | 22.9 qt) 4.87 19.5  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4 16  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4 g | 16 qt) 3.5 14  
Total: 6.16 24.6
Equipment Profile Used: System Default
 
Notes
  • Add Candi Sugar at flame out.
  • Pitch yeast at 65° and free rise to 70°.
  • After krausen falls, slowly ramp up to 74° by one degree a day then hold for a total of three weeks for primary fermentation.
  • When fermentation completes, transfer to secondary, lower temp to 50° and hold 5 weeks until beer clears.
  • Cellar for 6-12 months.
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  • Last Updated: 2022-09-24 13:34 UTC