N’Ice Chouffe - Beer Recipe - Brewer's Friend

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N’Ice Chouffe

349 calories 31.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Beer Captured
Calories: 349 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Thursday August 29th 2019
1.105
1.021
11.0%
21.6
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16.33 lb Belgian - Pilsner16.33 lb Pilsner 37 1.6 86.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.6%
0.38 lb Belgian - Aromatic0.375 lb Aromatic 33 38 2%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.3%
18.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Styrian Goldings1.25 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 15.49 45.5%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.75 36.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 2 min 0.31 18.2%
2.75 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 11.3 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7.2 ph, soft
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 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 6.73 26.9  
Mash volume with grains 8.17 32.7  
Grain absorption losses -2.24 -9  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.41 37.7
Equipment Profile Used: System Default
 
Notes

Add to secondary fermentor:
1/2 inch vanilla bean
1/4 tsp thyme
1/4 oz bitter belgian orange peel

When complete (6 weeks)
Dose with same yeast and spices 3 days, then keg/bottle.
Prime with:
1/2 cup corn sugar
1/3 cup belgian clear candi sugar
Prime for 6 weeks at 70’

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  • Public: Yup, Shared
  • Last Updated: 2019-08-29 19:35 UTC