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Dour

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oud Bruin
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andy
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday October 21st 2018
1.059
1.012
6.2%
5.2
45.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 64%
1 kg German - Rye1 kg Rye 38 3.5 16%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 8%
0.25 kg New Zealand - Roast Barley0.25 kg Roast Barley 32.7 736.04 4%
0.25 kg New Zealand - Shepherds Delight Malt0.25 kg Shepherds Delight Malt 36.5 152.28 4%
0.25 kg United Kingdom - Black Patent0.25 kg Black Patent 27 525 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Saaz13 g Saaz Hops Pellet 3.5 Boil 60 min 5.24 100%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlflock Fining Boil 5 min.
6 g Yeast Nutrients Other Boil 5 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
2 kg Blackberries Flavor Secondary 182 days
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Saccharification Rest Infusion -- 68 °C 60 min
Mash Out Temperature -- 78 °C 20 min
16 L Batch Sparge Sparge -- 80 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.8
Mash volume with grains 22.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 16.7 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Going into fermentor 22.5
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

To be fermented with Wyeast Old Ale Blend (9097PC) and WLP655 Belgian Sour Mix 1 along with some 2MT bottle dregs
For long slow fermentation with racking over blackberries in secondary

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  • Last Updated: 2018-11-01 07:57 UTC