Second Knuckle - Beer Recipe - Brewer's Friend

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Second Knuckle

224 calories 20.2 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: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Wednesday July 13th 2016
1.068
1.013
7.2%
22.5
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 85.7%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 3.6%
0.25 lb German - Abbey Malt0.25 lb Abbey Malt 33 17 1.8%
0.25 lb Belgian - Chocolate0.25 lb Chocolate 30 340 1.8%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.97 80%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 2.48 20%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
2 tbsp Yeast Nutriet Other Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chimay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
https://bjcphero.files.wordpress.com/2013/09/belgian-water-profiles.jpg
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.88 gal Infusion -- 152 °F 60 min
4.09 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

How to make Belgian candi sugar:
http://www.franklinbrew.org/wp/?page_id=391

2 tsp of chalk added to mash
40% of mash water is distilled
All of sparge water is distilled

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  • Last Updated: 2017-10-28 17:15 UTC