Belgian Port - Beer Recipe - Brewer's Friend

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Belgian Port

419 calories 35.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 419 calories (Per 12oz)
Carbs: 35.5 g (Per 12oz)
Created: Tuesday April 4th 2017
1.126
1.022
13.7%
12.3
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Abbey Malt12 lb Abbey Malt 33 17 60%
2 lb Belgian - Special B2 lb Special B 34 115 10%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 10%
4 lb Brown Sugar4 lb Brown Sugar 45 15 20%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 12.27 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz whirlfloc Fining Boil 5 min.
2 oz orange peel Spice Boil 5 min.
2 oz dates Spice Boil 5 min.
2 oz coriander Spice Boil 5 min.
2 oz cinnemon stick Spice Boil 5 min.
2 oz black pepper Spice Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
lavalin 1118
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Use "Guelph" source water. no dilutions, no salt or acid additions required
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.49 g | 30 qt) 7.95 31.8  
Mash volume with grains (equipment estimates 8.77 g | 35.1 qt) 9.23 36.9  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Stagger feed w brown sugar syrup and lavalin 1118 after primary slows
rack into secondary with oak chips

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  • Last Updated: 2017-04-10 20:10 UTC