De Paterberg - Beer Recipe - Brewer's Friend

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De Paterberg

136 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Edwardsbrew
Calories: 136 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Saturday March 30th 2019
1.045
1.008
4.8%
41.1
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.20 kg United Kingdom - Maris Otter Pale1.2 kg Maris Otter Pale 38 3.75 48.4%
430 g Torrified Wheat430 g Torrified Wheat 36 2 17.3%
350 g United Kingdom - Cara Malt350 g Cara Malt 35 17.5 14.1%
275 g Dry Malt Extract - Amber275 g Dry Malt Extract - Amber 42 10 11.1%
150 g Belgian - Biscuit150 g Biscuit 35 23 6%
50 g Rolled Oats50 g Rolled Oats 33 2.2 2%
25 g Belgian - Special B25 g Special B 34 115 1%
2,480 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Leaf/Whole 8.2 Boil 60 min 26.88 21.1%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 10 min 4.46 21.1%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 0 min 21.1%
15 g Perle15 g Perle Hops Leaf/Whole 8.2 Boil 10 min 9.74 21.1%
11 g Citra11 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 15.5%
71 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Aldi bottled water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 12 8 12 14 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.9 L) 17.9
Mash volume with grains (equipment estimates 22.4 L) 19.4
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 18 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Volume into fermentor 12
Total: 17.9  
Equipment Profile Used: System Default
 
Notes

Mash schedule

142°F (61°C) for 15 minutes
154°F (68°C) for 25 minutes
162°F (72°C) for 30 minutes
and 170°F (77°C) for 10 minutes before sparging at 170°F (77°C)

Ferment 20 c

Orval dregs/ culture used for yeast with some definite funk present

13/07/19 - 1.009

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-13 13:16 UTC