Christmas Spirit 2017 - Beer Recipe - Brewer's Friend

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Christmas Spirit 2017

207 calories 16.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 53 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: Cold Cove Brewing
Calories: 207 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Monday February 13th 2017
1.068
1.010
7.6%
24.8
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9.92 kg Belgian - Pilsner9.92 kg Pilsner 37 2.77 80.8%
0.92 kg Belgian - Special B0.92 kg Special B 34 305.39 7.5%
0.44 kg Belgian - Munich0.44 kg Munich 38 14.51 3.6%
0.44 kg Soft Candi Sugar - Blond0.44 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 11.85 3.6%
0.35 kg Candi Syrup - Belgian Candi Syrup - D-1800.35 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 478.84 2.9%
0.20 kg Figs (dried)0.2 kg Figs (dried) - (late boil kettle addition) 29.95 1.6%
12.27 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g Magnum39 g Magnum Hops Pellet 11.9 Boil 60 min 24.79 60.9%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 25 Boil 0 min 39.1%
64 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp WLN 1000 Other Boil 15 min.
9 g Super Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 954 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
CaSO4 (skyllevann):1,5 gram / 0,4 strøken teskje
CaSO4 (meskevann):5,2 gram / 1,3 strøken teskje
CaCl2 (skyllevann):1,5 gram / 0,4 strøken teskje
CaCl2 (meskevann):5,2 gram / 1,5 strøken teskje
CaCO3 (kun mesk):10,4 gram / 5,8 strøken teskje
NaHCO3 (kun mesk):5,2 gram / 1,2 strøken teskje
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 L Infusion -- 65 °C 90 min
Temperature -- 78 °C 5 min
15 L Sparge -- 76 °C 30 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.87 L. Suggest reducing initial water volume to 44.69 L and adding 9.47 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.84 L. Suggest reducing initial water volume to 37.96 L and adding 18.44 L sparge/top-off. 56.4
Strike water volume at mash thickness of 5 L/kg 56.4
Mash volume with grains 63.8
Grain absorption losses -11.3
Remaining sparge water volume 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.2 L) 53
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 44.8 L) 46
Estimated amount in fermentor 46
Total: 65.2  
Equipment Profile Used: System Default
 
Notes
  • Start fermenting at 19 degrees C and let i free rise to 26-28 degrees C. Don't let the temperature drop when fermenting.
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  • Public: Yup, Shared
  • Last Updated: 2018-01-05 19:24 UTC