Xavier -X2- - Beer Recipe - Brewer's Friend

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Xavier -X2-

178 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 62 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.2 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Wednesday February 26th 2020
1.055
1.006
6.4%
36.4
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Belgian - Pilsner3.2 kg Pilsner 37 1.6 61%
0.50 kg Great Western - Northwest Pale Ale Malt0.5 kg Northwest Pale Ale Malt 37 3 9.5%
0.70 kg United Kingdom - Crystal 60L0.7 kg Crystal 60L 34 60 13.3%
50 g Weyermann - Carafa I50 g Carafa I 32 340 1%
800 g Candi Syrup - Belgian Candi Syrup - Blanc800 g Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 15.2%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62 g Hallertau Hersbrucker62 g Hallertau Hersbrucker Hops Pellet 2.2 Boil 62 min 16.5 27.6%
31 g Styrian Goldings31 g Styrian Goldings Hops Pellet 2.6 Boil 62 min 9.75 13.8%
31 g Hallertau Hersbrucker31 g Hallertau Hersbrucker Hops Pellet 2.2 Boil 31 min 6.4 13.8%
15.50 g Styrian Goldings15.5 g Styrian Goldings Hops Pellet 2.6 Boil 31 min 3.78 6.9%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 2.2 Boil 0 min 6.7%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 2.6 Boil 0 min 6.7%
5 g BSG - Centennial5 g Centennial Hops Pellet 10 Boil 0 min 2.2%
25 g Strisselspalt25 g Strisselspalt Hops Pellet 2 Dry Hop at 15 °C 14 days 11.1%
25 g Styrian Goldings25 g Styrian Goldings Hops Leaf/Whole 2.6 Dry Hop at 15 °C 14 days 11.1%
224.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 80 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 80 min.
6 g Lactic acid Water Agt Mash 80 min.
1 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
- Orval Dregs
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 305.6 g       Temp: 15 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 1.6 13 25 287
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Mash In Strike 50 °C 50 °C 5 min
Long Alpha-Amylase Rest Infusion 63 °C 63 °C 60 min
Short Beta-Amylase Rest Infusion 70 °C 70 °C 20 min
Mash Out Infusion 77 °C 77 °C 5 min
2 L Sparge to 27L total volume Sparge 77 °C 77 °C --
Starting Mash Thickness: 4.8 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.8 L/kg 21.4
Mash volume with grains 24.3
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 13.2 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 27.2
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.9
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 23 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 23
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Primary steps up from 15-22C over 6 days
Day 1 - 15
Day 2 - 16.5 (discard 1st skim)
Day 3 - 18
Day 4 - 19.5 (harvest yeast)
Day 5 - 20.5
Day 6 - 22 (transfer to secondary)

Dregs from 2 bottle of Orval in secondary
Secondary at 15C for 21 days.

Dry hop with: Styrian and Strisselspalt. 14 days

Bottle condition with fresh yeast harvested from primary. Condition at 15C for 2 weeks. Then transfer to storage.

2-3 months minimum in bottle before ready.

Serve between 10 and 15C.

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  • Last Updated: 2020-03-25 04:09 UTC