F*ckface Von Clownstick - Beer Recipe - Brewer's Friend

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F*ckface Von Clownstick

173 calories 10.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 60% (brew house)
Source: NMPBeer
Calories: 173 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
Created: Sunday January 28th 2018
1.054
1.003
6.7%
26.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.84 lb Belgian - Pale Ale8.84 lb Pale Ale 38 3.4 74.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.4%
0.50 lb American - Pale 2-Row0.5 lb Pale 2-Row 37 1.8 4.2%
1.50 lb Belgian - Swaen Munich Dark1.5 lb Belgian - Swaen Munich Dark 38 8 12.7%
11.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Hallertau Blanc0.75 oz Hallertau Blanc Hops Pellet 7.9 Boil 60 min 24.75 75%
0.25 oz Yakima Chief Hops - German Hallertau 0.25 oz German Hallertau Hops Pellet 4.1 Boil 10 min 1.55 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
Artesian Water Main, Delaware ref: WQR/AWC2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 5 27 53 20 103
Alkalinity CaC03 [103]
Total Dissolved Solids TDS [191]
pH [7.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 152 °F --
20 qt Strike water 180F Sparge -- 156 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.07 16.3  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.71 g | 26.8 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.86 35.4
Equipment Profile Used: System Default
 
Notes

Batch: 13NMP-01-25A

Mash temperatures in the range of 152°F to 156°F create a wort with a nice balance of fermentable and non-fermentable sugars.

Add Belgian candy sugar late addition to boil pot flameout, stirring until dissolved.

GU:BU ratio .48

Yeast Lot # 1046474 Manufactured October 28, 2017 Cell Count 2.23e9/ml

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  • Last Updated: 2018-02-19 14:38 UTC