Radieuse variation - Beer Recipe - Brewer's Friend

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Radieuse variation

237 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 21.4 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Leffe Radieuse bottle
Calories: 237 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Sunday July 10th 2016
1.077
1.017
7.9%
34.3
16.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg Barrett Burston - Pale Malt5.1 kg Pale Malt 37 2 68.6%
0.42 kg Munich - 60L0.42 kg Munich - 60L 33 60 5.7%
0.70 kg Invert Sugar Syrup0.7 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 9.4%
0.54 kg Voyager Craft Malt - Voodoo Schooner0.535 kg Voodoo Schooner 35.9 43.2 7.2%
0.23 kg Joe White - Dark Crystal Malt0.23 kg Dark Crystal Malt 34.5 85 3.1%
0.41 kg Bestmalz - BEST Melanoidin0.407 kg BEST Melanoidin 34.5 27 5.5%
0.04 kg Joe White - Chocolate Malt0.04 kg Chocolate Malt 33.1 244 0.5%
7.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Northern Brewer32 g Northern Brewer Hops Pellet 7 Boil 60 min 22.92 46.4%
37 g Hallertau Mittelfruh37 g Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 11.36 53.6%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Hydrochloric acid Water Agt Mash 1 hr.
14 g Corriander Spice Boil 30 min.
0.50 g Whirfloc Fining Boil 15 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 160       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add to mash 5g CaSO4, 6.5g CaCl2, ( 4ml Hydrocloric acid, PH 5.4)

Link to FW4152T water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L 51c/130f ti hit 45c/113f Infusion 51 °C 45 °C 20 min
9.8 L To hit 65c / 149f Infusion 100 °C 65 °C 30 min
8 L To hit 76c / 168f Infusion 100 °C 76 °C 60 min
10 L Fly Sparge 76 °C 76 °C 10 min
18.5 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.2
Mash volume with grains 22.6
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 16.4 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21.4 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21.4
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Gravity in fermenter 1068 as later addition of invert sugar will change the OG to 1078. Boil Gravity at start 1056 for 26L
Love this beer if I could only improve the foam.

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  • Last Updated: 2020-10-31 05:40 UTC