Brown Shirts - Beer Recipe - Brewer's Friend

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Brown Shirts

215 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 84% (ending kettle)
Calories: 215 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday January 19th 2017
1.071
1.009
8.1%
18.0
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 1.5 58.6%
1.30 kg Simpsons - Aromatic Malt1.3 kg Aromatic Malt 33 23.04 19%
750 g Flaked Wheat750 g Flaked Wheat 34 2 11%
450 g Candi Syrup - Belgian Candi Syrup - D-45450 g Belgian Candi Syrup - D-45 32 45 6.6%
80 g Weyermann - Special W80 g Special W 33.6 115 1.2%
20 g Weyermann - Carafa Special Type II20 g Carafa Special Type II 29.9 425 0.3%
230 g Candi Syrup - Belgian Candi Syrup - Clear (0L)230 g Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 3.4%
6,830 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 13.7 First Wort at 70 °C 90 min 13.7 42.1%
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 30 min 4.31 57.9%
19 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 10 min.
2.50 g Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 519 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 247.6 g       Temp: 24 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Underlet 16.5L @ 63 Strike 62 °C 62 °C 30 min
Raise to 65 Temperature 62 °C 65 °C 30 min
raise to 72 Temperature 65 °C 72 °C 60 min
Raise to 79 Temperature 72 °C 79 °C 15 min
25 L 25 L at 79 pH 4.4 Sparge 79 °C 79 °C 60 min
Starting Mash Thickness: 2.661 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.4
Mash volume with grains 20.4
Grain absorption losses -6.2
Remaining sparge water volume 23.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 32.5 L) 33
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.5 L) 24
Estimated amount in fermentor 24
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

scaled from 24 L, ferment 12L in 17L cube

Bottle with conditioning yeast + wine yeast, https://www.ibrew.com.au/collections/wine-yeast-strains/products/lalvin-bourgovin-rc-212

Post boil gravity 1.090 without candi syrup

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  • Last Updated: 2023-04-08 03:12 UTC