Bière du Château d'Ardennes - Beer Recipe - Brewer's Friend

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Bière du Château d'Ardennes

415 calories 37.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Korpimallas
Calories: 415 calories (Per 500ml)
Carbs: 37.2 g (Per 500ml)
Created: Saturday December 1st 2018
1.089
1.017
9.5%
26.5
18.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Belgian - Pilsner8 kg Pilsner 37 1.6 73.7%
2,000 g Belgian - Cara 20L2000 g Cara 20L 34 22 18.4%
100 g Belgian - Special B100 g Special B 34 115 0.9%
300 g Belgian - Aromatic300 g Aromatic 33 38 2.8%
450 g Candi Syrup - Belgian Candi Syrup - D-90450 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 4.1%
10,850 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.43 30.8%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 3 Aroma 15 min 4 23.1%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Aroma 15 min 5 23.1%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3 Whirlpool 1 min 1.8 11.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 1 min 2.25 11.5%
130 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Chalk Water Agt Mash 1 hr.
10 ml Calcium Chloride Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 667 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
250 20 10 100 300 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Mash in Temperature -- 37 °C 15 min
Beta-Glucanase rest Temperature -- 45 °C 15 min
Proteinase rest Temperature -- 58 °C 15 min
Amylase rest, infusion Infusion -- 64 °C 60 min
13.5 L Fly sparge Fly Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 31.2
Mash volume with grains 38.1
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 11.1 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 33
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 25
Total: 44.3  
Equipment Profile Used: System Default
 
Notes

Château Pilsner 6RW
Château Cara Ruby
Château Special B
Château Arome
Candi Syrup® – D-90 450g (added @the 60min boil)
Acceptable Final Gravity 1.014 - 1.018

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  • Last Updated: 2018-12-03 20:22 UTC