#162 CUT Pleasant Competition Quad - Beer Recipe - Brewer's Friend

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#162 CUT Pleasant Competition Quad

295 calories 25.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phehla Brewery
Calories: 295 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Tuesday May 21st 2019
1.096
1.017
10.5%
47.8
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Finland - Pilsner Malt6 kg Pilsner Malt 37 2 58.8%
1.50 kg Finland - Wheat Malt1.5 kg Wheat Malt 38 2 14.7%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 4.9%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 1.5%
0.80 kg Soft Candi Sugar - Blond0.8 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 7.8%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition) 46 0 2%
60 g Belgian - Chocolate60 g Chocolate 30 340 0.6%
1 kg SAB Pale Ale1 kg SAB Pale Ale 35 3 9.8%
10.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g African Queen35 g African Queen Hops Pellet 14 Boil 45 min 36.55 63.6%
20 g African Queen20 g African Queen Hops Pellet 14 Boil 15 min 11.29 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
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
22 L Infusion -- 65 °C 50 min
22 L Infusion -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.6
Mash volume with grains 33.7
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 11.8 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 25
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

10g CaSO4, 5g CaCl2, 2g NaCl

22.05.2019 Got 24L of 1.096 wort
sugar boiled with first run offs (2L) separately for 3 hours with 10g of (NH4)2HPO4, then late addition.
pitched yeast cake from #157
ibu higher for aging purposes
fermentation starts 17C.
04.06.19 1.020. T = 19C
05.07.2019 1.008. bottle. 12%.

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  • Last Updated: 2019-07-05 14:00 UTC