Belgian Strong Pinot - Beer Recipe - Brewer's Friend

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Belgian Strong Pinot

186 calories 14.2 g 250 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 18.1 °P (recipe based estimate)
Post Boil Gravity: 19.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: gozer
Calories: 186 calories (Per 250ml)
Carbs: 14.2 g (Per 250ml)
Created: Sunday December 29th 2019
19.5 °P
2.7 °P
9.2%
29.7
2.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Belgian - Pilsner4.7 kg Pilsner 37 1.6 35.2%
0.67 kg Cane Sugar0.67 kg Cane Sugar 46 0 5%
8 kg Pinot Noir Grape Juice8 kg Pinot Noir Grape Juice 10 0 59.8%
13.37 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 14.5 First Wort 0 min 20.77 17.2%
96 g Styrian Goldings96 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 8.92 82.8%
116 g / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 6.86 g/l
 
Target Water Profile
Arvada, Colorado 2015
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
Strike water volume (equipment estimates 25.3 L) 23.9
Mash volume with grains (equipment estimates 28.4 L) 27
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 7.7
Pre boil volume (equipment estimates 27.4 L) 26
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 24
Volume into fermentor 24
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

Like most lagers, I'd give this 2 months from brew day before serving. 1 month in the fermenter (dry-hop at the end if you're going that route) and another for lagering.

1388 takes a long time to drop out, even with gelatin.

I serve this about 2psi higher than normal (flow control helps). There will be foam, but a nice fluffy head is to style and there should be a bit more prickly carbonation.

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  • Public: Yup, Shared
  • Last Updated: 2020-01-08 17:31 UTC
  • Snapshot Created: 2019-12-29 00:01 UTC
  • Link To Parent Recipe