Jean Claude Van Dammmnnnn! - Beer Recipe - Brewer's Friend

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Jean Claude Van Dammmnnnn!

282 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Beerjangles
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Friday July 22nd 2016
1.085
1.019
8.6%
31.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 76.2%
3 lb Belgian Candi Sugar - Clear/Blond (0L)3 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 19%
0.75 lb Belgian - Cara 20L0.75 lb Cara 20L 34 22 4.8%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 30 min 19.52 44.4%
0.50 oz Vanguard0.5 oz Vanguard Hops Pellet 5 Boil 15 min 3.84 22.2%
0.75 oz Perle0.75 oz Perle Hops Pellet 8.2 Whirlpool 10 min 8.38 33.3%
2.25 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 146 °F 90 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 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.32 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Going into fermentor 5.5 22  
Total: 9.1 36.4
Equipment Profile Used: System Default
 
Notes

•Chill to 64F, pitch yeast, and allow to raise to 82F over the course of 5 days. If unable to raise this high, raise as high as possible.
•Ferment at 82F for 2 weeks. Then cold crash and lager at 32F for 3 weeks before bottling in Belgian bottles or kegging.

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  • Last Updated: 2016-07-22 17:18 UTC