Lachesism - Beer Recipe - Brewer's Friend

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Lachesism

331 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 331 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Monday April 29th 2019
1.100
1.017
10.9%
25.6
41.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 69.8%
3 lb Belgian - Munich3 lb Munich 38 6 14%
1 lb German - Abbey Malt1 lb Abbey Malt 33 17 4.7%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.3%
2 lb Belgian Candi Sugar - Dark (275L)2 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 9.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 4 Boil 20 min 25.6 89.6%
0.35 oz Mosaic0.35 oz Mosaic Hops Pellet 12.5 Whirlpool 10 min 10.4%
3.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 562 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
6.25 gal Infusion -- 150 °F 90 min
14 qt Mash Out Infusion -- 170 °F 10 min
4 gal Fly Sparge -- 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.09 24.4  
Mash volume with grains 7.65 30.6  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 3.06 g | 12.2 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.46 g | 25.8 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.01 20.1  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Going into fermentor 5 20  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Dissolve the candi in boiling water and add to fermenter 2 days after fermentation starts.

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  • Last Updated: 2019-05-12 13:51 UTC