A Walk in the Pat Forest, Side B - Beer Recipe - Brewer's Friend

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A Walk in the Pat Forest, Side B

238 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30.4 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Richard Smith
Calories: 238 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Friday November 18th 2016
1.077
1.020
7.5%
44.7
50.0
2.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Pilsner (Weyermann)5 kg Pilsner (Weyermann) 37.8 3.35 76.2%
0.70 kg Caramunich II (Weyermann)0.7 kg Caramunich II (Weyermann) 34.8 124.11 10.7%
260 g Special B (Dingemans)260 g Special B (Dingemans) 29.9 290.58 4%
100 g Carafa Special II (Weyermann)100 g Carafa Special II (Weyermann) 35.8 817.55 1.5%
0.50 kg Candi Syrup, D-1800.5 kg Candi Syrup, D-180 32 354.6 7.6%
6.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.4 Boil 60 min 34.06 61.7%
20 g Hallertauer20 g Hallertauer Hops Pellet 4.8 Boil 30 min 9.31 24.7%
11 g Hallertauer11 g Hallertauer Hops Pellet 4.8 Boil 5 min 1.33 13.6%
81 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Darwin NT, AU
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.6 L Protien Infusion -- 61 °C 30 min
Saccharification 2 Temperature -- 68 °C 60 min
Mash Out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.1
Mash volume with grains 26.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 13.4 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29 L) 30.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 37  
Equipment Profile Used: System Default
 
Notes

Imported from old beersmith files.

Last Updated and Sharing
 
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  • Last Updated: 2019-02-22 04:40 UTC