RED BELGIAN PANDA - Beer Recipe - Brewer's Friend

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RED BELGIAN PANDA

165 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 1.3 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.217 (recipe based estimate)
Efficiency: 35% (brew house)
Source: PANDA BREWING
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Saturday September 28th 2019
1.051
1.005
6.1%
45.5
22.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 55.6%
2 lb German - Red X2 lb Red X 36 12 11.1%
1 lb New Zealand - Biscuit Malt1 lb Biscuit Malt 35 30.46 5.6%
2 lb Belgian Candi Sugar - Amber/Brown (60L)2 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 11.1%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 5.6%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 17.25 66.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 75 min 28.26 33.3%
3 oz / $ 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 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
4.5 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.6 22.4  
Mash volume with grains (equipment estimates 2.68 g | 10.7 qt) 6.88 27.5  
Grain absorption losses -2 -8  
Remaining sparge water volume 3.99 15.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 2.91 g | 11.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 1.3 5.2  
Top off amount 4.2 16.8  
Going into fermentor 5.5 22  
Total: 9.59 38.3
Equipment Profile Used: System Default
"RED BELGIAN PANDA" No Profile Selected beer recipe by PANDA BREWING. All Grain, ABV 6.05%, IBU 45.52, SRM 22.87, Fermentables: (Maris Otter Pale, Red X, Biscuit Malt, Belgian Candi Sugar - Amber/Brown (60L), Rolled Oats, Caramel / Crystal 40L) Hops: (Willamette, Cascade)
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  • Last Updated: 2020-03-23 05:26 UTC