Bananpenis - Beer Recipe - Brewer's Friend

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Bananpenis

268 calories 25 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Siggobaldus
Calories: 268 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Wednesday April 10th 2019
1.087
1.018
9.0%
39.5
22.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 78.1%
340 g Honey340 g Honey - (late boil kettle addition) 42 2 8.9%
500 g Belgian - Special B500 g Special B 34 115 13%
3,840 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Target12 g Target Hops Pellet 11.5 Boil 60 min 35.07 32.4%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 4.43 67.6%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Whirlfloc Fining Boil 10 min.
0.10 tsp Acetic acid Fining Bottling 0 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 73 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion -- 70 °C 60 min
5 L Batch Sparge Sparge -- 50 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.9 L) 19.4
Mash volume with grains (equipment estimates 25.2 L) 21.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.5 L) 15
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Volume into fermentor 10
Total: 19.4  
Equipment Profile Used: System Default
 
Notes

Mash the 3kg of Belgian Pils malt at 66°C for 1 hour. Lauter and sparge to a pre-boil volume of 15 liters, and boil for 90 minutes, following the hops schedule. Chill to 66°F (19°C), pitch the yeast, and ferment to completion. Rack to a secondary fermentor, then mix the honey with warm water and add to the secondary. Allow the secondary fermentation to complete and final gravity to stabilize before packaging.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-10 22:17 UTC