Belgerican Soul - Beer Recipe - Brewer's Friend

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Belgerican Soul

134 calories 7.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dean Hannan
Calories: 134 calories (Per 330ml)
Carbs: 7.8 g (Per 330ml)
Created: Saturday September 7th 2013
1.045
1.002
5.6%
62.1
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 70.6%
0.50 kg United Kingdom - Maris Otter Pale0.5 kg Maris Otter Pale 38 3.75 11.8%
0.25 kg German - CaraHell0.25 kg CaraHell 34 11 5.9%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 5.9%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 5.9%
4.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g nugget20 g nugget Hops Leaf/Whole 15.2 First Wort 0 min 22.11 8.9%
10 g nugget10 g nugget Hops Leaf/Whole 15.2 Boil 45 min 16.76 4.4%
15 g Chinook15 g Chinook Hops Leaf/Whole 13 Aroma 15 min 11.62 6.7%
15 g Cascade15 g Cascade Hops Leaf/Whole 7 Aroma 5 min 2.51 6.7%
30 g Simcoe30 g Simcoe Hops Leaf/Whole 12.7 Aroma 5 min 9.12 13.3%
15 g Amarillo15 g Amarillo Hops Leaf/Whole 8.6 Aroma 0 min 6.7%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 10 days 13.3%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 10 days 13.3%
30 g Columbus30 g Columbus Hops Leaf/Whole 15 Dry Hop 10 days 13.3%
30 g Centennial30 g Centennial Hops Leaf/Whole 10 Dry Hop 10 days 13.3%
225 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Infusion -- 68 °C 60 min
19.5 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.8
Mash volume with grains 15.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 20.6 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

pitched onto a yeast cake of Saison made with 3711. Also dregs of lambic bottle added at pitch

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  • Last Updated: 2014-03-27 16:21 UTC