2019 Fantasy Draft - werBkraM - Beer Recipe - Brewer's Friend

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2019 Fantasy Draft - werBkraM

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DIY BrewHouse
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday October 2nd 2019
1.054
1.012
5.5%
32.0
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Golden Promise9 lb Golden Promise 37 3 78.3%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.3%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.2%
1 lb United Kingdom - Crystal 30L1 lb Crystal 30L 34 30 8.7%
0.75 lb Flaked Rice0.75 lb Flaked Rice 40 0.5 6.5%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14.2 Boil 60 min 26.28 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 10 min 2.89 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 10 min 2.82 20%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 0 min 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.2 Boil 0 min 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
5 g Gypsum Water Agt Boil 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.65 psi       Temp: 68 °F       CO2 Level: 2.5 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
21 qt Infusion 164 °F 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes
  • Use a water to grist ratio that fits your mash/lauter/sparse methods.

  • Typically want this to ferment dry. Required to use flaked rice. 152-154 dF mash temp should leave enough dextrins behind to counterbalance the effect of flaked rice thinning out the body too much. 75 min mash to fully convert the flaked rice.

  • Gypsum was only a suggestion to soften up the boil wort and round out the hop profile.

  • Fermentation will make or break this experimental brew. My suggestion is start at 68dF and let it rise under control. If you have ability to control temps, target 1/4th of fermentation at 68dF, 1/4th fermentation at 70dF, and the final 1/2 to terminal gravity at 72dF.
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  • Last Updated: 2019-10-18 02:21 UTC