Lord of the Spice - Beer Recipe - Brewer's Friend

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Lord of the Spice

220 calories 18.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mine
Calories: 220 calories (Per 330ml)
Carbs: 18.6 g (Per 330ml)
Created: Wednesday October 3rd 2018
1.072
1.012
7.9%
35.2
14.8
4.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Belgian - Caramel Pils3.3 kg Caramel Pils 34 8 62.7%
0.60 kg Belgian - Biscuit0.6 kg Biscuit 35 23 11.4%
0.10 kg Belgian - Munich0.1 kg Munich 38 6 1.9%
1.26 kg Pumpkin (fresh)1.26 kg Pumpkin (fresh) 1 0 24%
5.26 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15.79 g East Kent Goldings15.79 g East Kent Goldings Hops Pellet 5 Boil 85 min 17.08 46.3%
9.47 g Hallertau Mittelfruh9.47 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.62 27.8%
8.84 g Amarillo8.84 g Amarillo Hops Pellet 8.6 Boil 60 min 15.47 25.9%
34.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.63 g Cinnamon Spice Boil 10 min.
3.16 g Clove Spice Boil 10 min.
12.63 g Coriander seeds Flavor Secondary 4 days
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White sugar       CO2 Level: 1.9 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
9.5 L Infusion -- 63 °C 50 min
Infusion -- 72 °C 20 min
Mash-out Infusion -- 78 °C 2 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 11.2
Mash volume with grains 13.8
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 13.2 L) 8.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 20.7 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 19.7  
Equipment Profile Used: System Default
 
Notes

Original notes for 100l batch size:
Step1: Mashing
-Mash in 70 liters of water 60C then gradually raise the temperature to 63C
-Keep at 63C for 50 minutes
-Raise the temperature to 73C and keep at 10 minutes
-Raise the temperature to 78C and keep during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with 40l of water at 78 C
Step 3: Boiling
Duration: 1hour 30 minutes; the volume of wort declines by 8-10%
-After 15 minutes add halt of the hops
-10 minutes before the end of the boiling, add the rest of the hops, sugar, if necessary, and the spices.
-Remove the trub
Step 4: Cooling at 22-24 oC
Step 5: Fermentation 24-25 oC during 7 days
Step 6: Rest minimum 2 weeks at 0 - 4 °C

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  • Public: Yup, Shared
  • Last Updated: 2018-11-06 14:10 UTC