Nun Other - Beer Recipe - Brewer's Friend

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Nun Other

151 calories 14.6 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: drhbrews
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Tuesday December 12th 2017
1.046
1.010
4.7%
28.8
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Pilsen6.6 lb Liquid Malt Extract - Pilsen 35 2 84.8%
3 oz Brown Sugar3 oz Brown Sugar 45 15 2.4%
6.79 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 3.2%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 6.4%
0.25 lb American - Munich - Light 10L0.25 lb Munich - Light 10L 33 10 3.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 7.7 Boil 60 min 19.64 25%
2 oz Hersbrucker2 oz Hersbrucker Hops Pellet 2 Boil 5 min 2.03 50%
1 oz Centennial1 oz Centennial Hops Pellet 7.7 Boil 10 min 7.12 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 10 min.
4 oz tawny port Flavor Boil 1 hr.
0.50 oz orange peel Flavor Boil 1 hr.
 
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:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Kirkland WA 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
kirkland tap
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.7 g | 26.8 qt) 2.55 10.2  
Mash volume with grains (equipment estimates 6.7 g | 26.8 qt) 2.63 10.5  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.57 2.3  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 2.55 10.2
Equipment Profile Used: System Default
 
Notes

12/17/17 after transferring Heathen Monk to secondary, I use dregs as yeast for this beer (kept in flask O.N. in fridge).

Steep grains 30' @ 65C. sparge w/ ~65C water. Add Goldpils Vienna LME, water and br sugar. Bring to boil, add 60' hops and 1/2c of Dow's Fine Tawny Porto, and orange peel (soaked in port ~30').
Boil 50'. Add 10' Hops and Irish moss.
Boil 5'. Add 5' hops.
Boil 5. Chill. Aerate w remaining water. Add yeast. check Brix (= 11.5 = 1.047 OG).

12/22/17
tfer to 2ndary, brix =6.4 (1.012, 4.51% abv)
1/5/18
Brix = 6.2 (1.011, 4.67% ABV)
1/7/18
2 x 1gallon kegs (1/2 TBS corn sugar added directly to each).
To remaining ~3 gal add 1/3 cup sugar (boiled in water) and bottle.

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  • Last Updated: 2019-02-24 21:06 UTC