Dema-Goddess Ale - Beer Recipe - Brewer's Friend

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Dema-Goddess Ale

360 calories 33.7 g 12 oz
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Beer Stats
Method: Extract
Style: Experimental Beer
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Sam Calagione - Extreme Brewing
Calories: 360 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Saturday August 26th 2017
1.108
1.023
11.2%
85.5
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Dry Malt Extract - Light11 lb Dry Malt Extract - Light 42 4 80.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.7%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
1 oz Belgian Candi Sugar - Clear/Blond (0L)1 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 0.5%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
1 oz Belgian Candi Sugar - Clear/Blond (0L)1 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 0.5%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
1 oz Belgian Candi Sugar - Clear/Blond (0L)1 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 0.5%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
1 oz Belgian Candi Sugar - Clear/Blond (0L)1 oz Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 0.5%
1 oz Cane Sugar1 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
202 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tomahawk2 oz Tomahawk Hops Pellet 15 Boil 60 min 56.1 40%
2 oz Chinook2 oz Chinook Hops Pellet 13 Boil 20 min 29.44 40%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 14 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Boil 65 min.
2 tsp Irish Moss Fining Boil 20 min.
5 tsp Yeast Nutrient Other Primary 35 days
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
Super High Gravity Yeast for secondary, then Champagne Yeast at bottling
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.92 g | 23.7 qt) 3.19 12.8  
Mash volume with grains (equipment estimates 5.92 g | 23.7 qt) 3.27 13.1  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.19 12.8
Equipment Profile Used: System Default
 
Notes

Belgian Candi Sugar is Demerara Sugar.

Steep grains UNDER 170F.

Preboil for 5 minutes before first hop addition.

Add yeast nutrient before pitching yeast.

First yeast should be a strong ale yeast. Aerate very well after pitching (aquarium pump for 1 hour).

After vigorous fermentation slows down (8-10 days), alternate between 1oz pure cane sugar and 1oz Demerara sugar additions every day for 5 days straight.

A few days after primary fermentation slows down, transfer into secondary carboy that has the Cascade hop addition and add the super high gravity yeast . Aerate very well (aquarium pump for 1 hour).

Continue to add sugar additions each day for the next 5 days (including this day you transfered). Secondary fermentation should last 1-3 weeks.

2 weeks after all fermentation activity subsides, beer is ready to package. Add champagne yeast at bottling. While transferring beer into bottling bucket, us a cup of beer to dissolve champagne yeast and add to bottling bucket with priming sugar in 1 cup water.

Beer ready to drinnk after 3 weeks. Age well, over a year.

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  • Last Updated: 2017-08-26 01:58 UTC