Tropic thunder - Beer Recipe - Brewer's Friend

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Tropic thunder

263 calories 22 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brewer 113825
Calories: 263 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Thursday December 7th 2017
1.086
1.014
9.5%
37.6
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 84.9%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 15.1%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Styrian Goldings36 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 30.21 42.9%
18 g Saaz18 g Saaz Hops Pellet 3.5 Boil 30 min 7.39 21.4%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 14 days 35.7%
84 g / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 289 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 5 13 9 8 162
5,3 ml 80% lactic acid added to 15l mashwater
1,8 ml 80% lactic acid added to 10l spargewater
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L -- -- 64 °C 60 min
15 L -- -- 75 °C 15 min
10 L Fly Sparge -- 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.9 L) 22.4
Mash volume with grains (equipment estimates 27.8 L) 25.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 20 L) 17.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 14
Volume into fermentor 14
Total: 22.4  
Equipment Profile Used: System Default
 
Notes

Starter:
3 l DME starter was used (SG = ~1.040).
Starter was aerated for 24 hours


Fermentation notes:
1 day: 18 degrees Celcius
2 days: 21 degrees Celcius
11 days: 24 degrees Celcius
14 days: 15 degrees Celcius "lagering"

Dry hopping notes:
30g Citra hop pellets added after 14 days

Botteling notes:
primed with 8 grams/liter sugar

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  • Last Updated: 2018-02-21 05:43 UTC