Lurendreier - Beer Recipe - Brewer's Friend

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Lurendreier

239 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Jan Erik Johansen
Calories: 239 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday September 4th 2018
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OG: 1.081 FG: 1.009 ABV: 9.4% IBU: 26

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g German - Pilsner6000 g Pilsner 38 1.6 70.6%
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 11.8%
1,000 g Cane Sugar1000 g Cane Sugar - (late boil kettle addition) 46 0 11.8%
500 g German - Caramel Pils500 g Caramel Pils 35 2.4 5.9%
8,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 15.79 9.1%
50 g Kazbek50 g Kazbek Hops Pellet 5 Boil 10 min 9.54 45.5%
50 g Kazbek50 g Kazbek Hops Pellet 5 Dry Hop 10 days 45.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 174 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 65 °C 60 min
14 L Batch Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 32
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 24.4 L) 26
Estimated amount in fermentor 26
Total: 39.4  
Equipment Profile Used: System Default
 
Notes

Dry hopping at yeast pitch

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  • Last Updated: 2020-06-22 07:59 UTC