Working Hypothesis - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Working Hypothesis

219 calories 18 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9.52 gallons
Post Boil Size: 8.52 gallons
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 16.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brad Ledbetter
Calories: 219 calories (Per 16oz)
Carbs: 18 g (Per 16oz)
Created: Sunday January 20th 2019
16.4 °P
2.6 °P
7.4%
22.8
15.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.38 lb Belgian - Pilsner15.38 lb Pilsner 37 1.6 85.9%
0.43 lb Belgian - Special B0.43 lb Special B 34 115 2.4%
0.83 lb German - CaraMunich III0.83 lb CaraMunich III 34 57 4.6%
0.63 lb Candi Syrup - Belgian Candi Syrup - D-900.63 lb Belgian Candi Syrup - D-90 32 90 3.5%
0.63 lb Candi Syrup - Belgian Candi Syrup - D-450.63 lb Belgian Candi Syrup - D-45 32 45 3.5%
17.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
58 g Spalt58 g Spalt Hops Pellet 3 Boil 60 min 15.24 49.2%
60 g Saaz60 g Saaz Hops Pellet 2.9 Boil 15 min 7.56 50.8%
118 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 433 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.67 psi       Temp: 40 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 100
From theelectricbrewery.com. Balanced profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.44 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 2.51 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.51 qt/lb 10.44 41.8  
Mash volume with grains 11.77 47.1  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume (equipment estimates 0.43 g | 1.7 qt) 1.3 5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 8.66 g | 34.6 qt) 9.52 38.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 7 g | 28 qt) 8.52 34.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 8.52 g | 34.1 qt) 7 28  
Total: 11.74 47
Equipment Profile Used: System Default
 
Notes

Fermentation
65-72F for 7days
72F for 7days
46F for 35days

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.06
=> Strike water 10.45gal (10 gal, 1.8qt), 160f

85% pilsner
4.3% Caramunich 3
2.2% Special B
4.3% D-45
4.3% D-90

13 IBU
13 SRM

"Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). While this balanced profile is our preference, for something closer to Westmalle water, in his book Brew like a Monk Stan Hieronymus indicates to use: Ca=41, Mg=8, Na=16, Cl=60, SO4=26. Try brewing it both ways and see which you prefer."

Step mash profile
131F 10min
149F 90min
155F 30min
168F 10min
> This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F

Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort

Electric Brewery regimen: Pitch at 62F. Ferment starting at 64F, raising 1 degree per day to 70F. Diacetyl rest at 75F.

Last Updated and Sharing
 
449
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-18 17:40 UTC