Westvleterbot - Beer Recipe - Brewer's Friend

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Westvleterbot

262 calories 21.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)
Created: Thursday January 5th 2017
1.080
1.012
9.0%
35.2
27.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 47.1%
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 41.2%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 32 180 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 26.48 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 5.47 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 3.23 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.06 g | 36.2 qt) 8.45 33.8  
Mash volume with grains (equipment estimates 10.26 g | 41 qt) 9.65 38.6  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.45 33.8
Equipment Profile Used: System Default
 
Notes

Primary Fermentation (7 days at 63F ending at 80.0 F)
Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

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  • Last Updated: 2017-01-05 22:06 UTC