G22 Red Bastard - Hibiscus Belgian strong WLP644 - Beer Recipe - Brewer's Friend

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G22 Red Bastard - Hibiscus Belgian strong WLP644

225 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 49 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: JH
Calories: 225 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday October 30th 2017
1.074
1.010
8.4%
27.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg German - Bohemian Pilsner11 kg Bohemian Pilsner 38 1.9 78%
2.60 kg Corn Sugar - Dextrose2.6 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 18.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 3.5%
14.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g First Gold50 g First Gold Hops Leaf/Whole 9.5 Boil 60 min 23.04 50%
50 g First Gold50 g First Gold Hops Leaf/Whole 9.5 Boil 5 min 4.59 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Hibiscus Herb Boil 5 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
2.5 capfuls lactic acid to drop mash ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Infusion -- 66 °C 90 min
-- -- 75 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.2 L. Suggest reducing initial water volume to 43.8 L and adding 9.8 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 28.8
Mash volume with grains 36.3
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 37.2 L) 39.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.6 L) 56
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 49
Going into fermentor 49
Total: 68.4  
Equipment Profile Used: System Default
 
Notes

Feed with sugars.

Mash start 1.50pm

Boil start 4.45

Pitch at 20C 1/11/2017
Ferment at 24C

Added 2.5kg sugar on 15/11/17

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  • Last Updated: 2017-12-03 17:33 UTC