BakkerBrouw xxellent - Beer Recipe - Brewer's Friend

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BakkerBrouw xxellent

276 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gert
Calories: 276 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Tuesday January 29th 2019
1.090
1.015
9.9%
43.0
33.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 kg Belgian - Pilsner3.65 kg Pilsner 37 1.6 45.6%
3.20 kg Belgian - Pale Ale3.2 kg Pale Ale 38 3.4 40%
1.15 kg Candi Syrup - Belgian Candi Syrup - D-1801.15 kg Belgian Candi Syrup - D-180 32 180 14.4%
8 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Brewer's Gold28.3 g Brewer's Gold Hops Pellet 9 Boil 60 min 26.46 33.3%
28.30 g Hallertau Mittelfruh28.3 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.47 33.3%
28.30 g Styrian Goldings28.3 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.02 33.3%
84.90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Gistvoeding Other Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Startvolume Temperature -- 65 °C 90 min
8 L Spoel Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.1
Mash volume with grains 21.6
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 18.8 L) 14.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 29 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace. Like the pic below:

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  • Last Updated: 2019-02-06 22:11 UTC