Bier De Grande - Beer Recipe - Brewer's Friend

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Bier De Grande

222 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 3.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 222 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Wednesday August 21st 2019
1.068
1.010
7.6%
21.3
14.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Belgian - Pilsner 37 1.6 58.1%
1 lb German - Munich Light1 lb German - Munich Light 37 6 12.9%
1 lb German - Vienna1 lb German - Vienna 37 4 12.9%
4 oz Belgian - Special B4 oz Belgian - Special B 34 115 3.2%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 12.9%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 17.99 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 3.26 66.7%
0.75 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.8 gal mash in Infusion -- 152 °F 60 min
1 gal mash out Sparge -- 172 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.53 10.1  
Mash volume with grains 3.07 12.3  
Grain absorption losses -0.84 -3.4  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 2.36 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.94 g | 15.8 qt) 3.8 15.2  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.3 13.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.3 g | 13.2 qt) 2.5 10  
Total: 4.89 19.6
Equipment Profile Used: System Default
 
Notes

Addition Candi at 15 min into Boil

2 weeks primary
4 weeks bottle/keg conditioning

Start fermention at 60 f rise temp 2 f daily to 68 f during primary

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  • Last Updated: 2019-08-21 03:52 UTC