Westy 12- "Mandy's Candy's" - Beer Recipe - Brewer's Friend

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Westy 12- "Mandy's Candy's"

290 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Candi Syrup
Calories: 290 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Saturday June 3rd 2017
1.088
1.015
9.6%
31.5
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 55.6%
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 27.8%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 13.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Northern Brewer21 g Northern Brewer Hops Pellet 7.8 Boil 60 min 21.37 33.3%
21 g Hallertau Hersbrucker21 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 6.08 33.3%
21 g Styrian Goldings21 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 4.02 33.3%
63 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 360 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 3.2 Volumes
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Single Infusion Infusion -- 151 °F 75 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.04 20.2  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume 4.9 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.11 g | 32.5 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.64 g | 22.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 2 packet of WLP530 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for 48 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 5 gallons for 1.3 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 164F.
  8. Add Grains @ 162F.
  9. Add 1.5mL of LA
  10. Allow Temperature to fall to 151F prior to closing lid.
  11. Check Mash pH ~15 minutes into Mash.

    pH: ______

  12. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  13. Begin Vorlauf!

    SPARGE

  14. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  15. Heat 6gal of Water to 175F. Add to Sparge Vessel.
  16. Recirculate 4 times prior to collecting wort.
  17. Attempt to Sparge over 30-40 minutes.

    BOIL

  18. Check Pre-Boil Gravity (goal: 1.057) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  19. Adjust Gravity to Goal (1.057) with remaining Sparge Water

    Adjusted Gravity: ____ (goal: 1.057 given boil)

    PRE-BOIL pH:     ____

  20. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  21. Boil for 90 minutes (goal OG: 1.087)
  22. Add Northern Brewer Hops @ 60 minutes.
  23. Add Hallertau hops @ 30 minutes.
  24. Add Styrian Hops + D-180 @ 15 minutes.
  25. Add 1/2 - 3/4 tab of crushed, Whirlfloc @ 5 minutes.
  26. Chill wort to ~70F after completion of Boil
  27. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  28. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  29. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.087)

    FERMENTATION

  30. Beginning Fermentation Temp: 68F.
  31. Allow Fermentation to rise by 1F/12-24 hours once Fermentation begins to slow, up to 76F.
  32. Ferment for ~7-10 days.

    PRIMING

    "carbonate to approximately 3-3.5 volumes CO2"
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  • Last Updated: 2018-04-10 20:47 UTC