The Borgiddy - Beer Recipe - Brewer's Friend

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The Borgiddy

225 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.92 gallons
Pre Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Chickenflea
Calories: 225 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Thursday July 4th 2019
16.8 °P
2.8 °P
7.6%
22.4
17.0
5.3
0.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Dingemans Pilsen12 lb Dingemans Pilsen 46 1.6 76.4%
1.20 lb Aromatic Malt1.2 lb Aromatic Malt 46 26 7.6%
8 oz Candi Syrup - Belgian Candi Syrup - D-908 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3.2%
16 oz Cane Sugar16 oz Cane Sugar - (late boil kettle addition) 46 0 6.4%
16 oz German - CaraAroma16 oz CaraAroma 34 130 6.4%
251.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz HBC 4310.5 oz HBC 431 Hops $ 0.62 / oz
$ 0.31 		Pellet 15.1 Boil 60 min 22.36 50%
0.50 oz HBC 4310.5 oz HBC 431 Hops $ 0.62 / oz
$ 0.31 		Pellet 15.1 Boil 0 min 50%
1 oz / $ 0.62
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.48 ml Lactic acid Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Sparge 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.80 tsp Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.8 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Strike -- 154 °F 60 min
23 qt Batch Sparge 160 °F 160 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.44 17.8  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume 5.51 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.92 31.7  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast directly into 80 wort after boil and whirlpool cool down. Use any low cohumulone hops for bittering. Your choice of noble or French hops for aroma. Aramis and Spalt are good choices. I am trying HBC 431 which has a fruitier profile.

Bottle condition for at least 4 months before drinking. Beer will be best at 2 years.

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  • Last Updated: 2024-12-13 11:09 UTC