Dry Belgian Ale - Beer Recipe - Brewer's Friend

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Dry Belgian Ale

206 calories 11.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.253 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 206 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)
Created: Friday October 25th 2019
1.069
1.002
8.8%
55.8
7.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pilsner5 kg Pilsner 36 1.5 79.4%
0.30 kg Weyermann - Melanoidin0.3 kg Melanoidin 34.5 27 4.8%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.6%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 7.9%
0.40 kg Rolled Oats0.4 kg Rolled Oats 33 2.2 6.3%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)28 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23.8 Boil 60 min 46.87 50%
28 g Yakima Chief Hops - Citra LupuLN2 (Cryo)28 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 23.8 Whirlpool at 80 °C 0 min 8.89 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Dry Belgian Ale
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
High
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
cpa4ny
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (18.1 L). Reduce mash thickness to 3.09 L/kg or increase pre-boil volume to 14.5 L.  
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains (equipment estimates 9.6 L) 25
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.2 L) 11.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 15.4
Going into fermentor 21
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

OG 16.8P, SG 1.069, 21L prior to adding yeast starter.

FG 1.001 on 22.09.2020

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  • Last Updated: 2020-09-23 07:13 UTC