What Does Belgian Malt Taste Like? - Beer Recipe - Brewer's Friend

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What Does Belgian Malt Taste Like?

154 calories 16.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 59% (brew house)
Source: https://byo.com/bock/item/1983-northern-english-br
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday October 23rd 2017
1.050
1.013
4.9%
27.6
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 81.6%
0.30 kg Belgian - Cara 20L0.3 kg Cara 20L 34 22 6.1%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 5.1%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 4.1%
0.15 kg Belgian - Cara 45L0.15 kg Cara 45L 34 42 3.1%
4.90 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Goldings18 g Goldings Hops Pellet 7.5 Boil 60 min 21.58 41.9%
25 g Goldings25 g Goldings Hops Pellet 7.5 Boil 5 min 5.98 58.1%
43 g / 0.00 €
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 111 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.7 L) 30.8
Mash volume with grains (equipment estimates 32.9 L) 34
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 30.8  
Equipment Profile Used: System Default
"What Does Belgian Malt Taste Like?" Northern English Brown beer recipe by https://byo.com/bock/item/1983-northern-english-br. BIAB, ABV 4.92%, IBU 27.56, SRM 14.58, Fermentables: (Pale Ale, Cara 20L, Special B, Biscuit, Cara 45L) Hops: (Goldings)
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  • Last Updated: 2017-11-05 11:39 UTC