The Lion's Roar-Løvebrøl - Beer Recipe - Brewer's Friend

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The Lion's Roar-Løvebrøl

388 calories 38.1 g 0.5 L
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Roalds Brygg
Calories: 388 calories (Per 0.5L)
Carbs: 38.1 g (Per 0.5L)
Created: Tuesday July 12th 2016
1.083
1.019
8.3%
28.7
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Finland - Pilsner Malt3.6 kg Pilsner Malt 37 2 44.4%
2.90 kg Belgian - Wheat2.9 kg Wheat 38 1.8 35.8%
0.10 kg United Kingdom - Peated Malt0.1 kg Peated Malt 38 2.5 1.2%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 6.2%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 6.2%
0.50 kg Muscavado 0.5 kg Muscavado 45 37.3 6.2%
8.10 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 60 min 22.41 29.3%
55 g Saaz55 g Saaz Hops Pellet 2.8 Boil 10 min 4.63 26.8%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 0 min 9.8%
70 g Saaz70 g Saaz Hops Pellet 2.8 Boil 0 min 34.1%
205 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
Mangrove Jack M31
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 8.9g       CO2 Level: 3.0 Volumes
 
Target Water Profile
Stjørdal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 0 2 13 2 31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Temperature -- 72 °C 15 min
Starting Mash Thickness: 3.23 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 22.9
Mash volume with grains 27.6
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 19 L) 13.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 34.3 L) 28.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 25
Going into fermentor 25
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Stop lautering at SG 1060 and add brown sugar until you reach SG 1082-1085.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-08-08 15:30 UTC
  • Snapshot Created: 2016-07-12 10:47 UTC