Orval BLAM - Beer Recipe - Brewer's Friend

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Orval BLAM

225 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.82 gallons
Post Boil Size: 5.57 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew like a Monk
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday November 19th 2019
1.069
1.010
7.7%
35.4
12.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 76.4%
1.90 lb Belgian - CaraVienne1.9 lb CaraVienne 34 20 13.2%
1.50 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1.5 lb Belgian Candi Syrup - Amber (40L) 32 40 10.4%
14.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Perle1.2 oz Perle Hops Leaf/Whole 7.7 Boil 80 min 30.9 35.3%
0.60 oz Goldings0.6 oz Goldings Hops Pellet 4.3 Boil 15 min 4.46 17.6%
1.60 oz Goldings1.6 oz Goldings Hops Pellet 4.3 Dry Hop 0 days 47.1%
3.40 oz / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 5 13 25 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F --
Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.84 19.4  
Mash volume with grains 5.87 23.5  
Grain absorption losses -1.61 -6.5  
Remaining sparge water volume 4.71 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume 7.82 31.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.57 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.57 g | 22.3 qt) 5.5 22  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

pH 5.0-5.2

at bottling add dregs of Orval and 5112

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  • Last Updated: 2020-09-23 15:13 UTC