French Damson v2 - Beer Recipe - Brewer's Friend

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French Damson v2

182 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pod Hanson
Calories: 182 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday January 27th 2018
1.060
1.008
6.9%
22.4
18.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 49.5%
1 kg American - Caramel / Crystal 80L1 kg Caramel / Crystal 80L 33 80 9.9%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 5%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 3%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 1%
0.40 kg Torrified Wheat0.4 kg Torrified Wheat 36 2 4%
2.70 kg Plum2.7 kg Plum - (late boil kettle addition) 4.95 0 26.7%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Saaz42.5 g Saaz Hops Leaf/Whole 3.6 Boil 70 min 12.33 75%
14.20 g Magnum14.2 g Magnum Hops Leaf/Whole 15 Boil 20 min 10.06 25%
56.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Yeast Nutrient Other Primary 15 days
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown Sugar      
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.4 L Temperature -- 65 °C 120 min
20 L sparge Sparge -- 78 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.9
Mash volume with grains 27.8
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 21.6 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 35
Volume increase from sugar/extract (late additions) 2.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 30
Going into fermentor 30
Total: 43.3  
Equipment Profile Used: System Default
"French Damson v2" Belgian Dark Strong Ale beer recipe by Pod Hanson. All Grain, ABV 6.9%, IBU 22.39, SRM 17.98, Fermentables: (Maris Otter Pale, Caramel / Crystal 80L, Carapils (Dextrine Malt), Special B, Flaked Barley, Torrified Wheat, Plum, Flaked Oats) Hops: (Saaz, Magnum) Other: (Yeast Nutrient)
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  • Last Updated: 2018-03-02 18:25 UTC