Bergisch Gladbach 12 - Beer Recipe - Brewer's Friend

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Bergisch Gladbach 12

267 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 267 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Wednesday March 25th 2020
1.088
1.008
10.5%
33.8
18.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Weyermann - German - Barke Pilsner Malt3 kg German - Barke Pilsner Malt 37.03 3.17 48.9%
2.30 kg Weyermann - German - Pale Ale2.3 kg German - Pale Ale 39 4.64 37.5%
200 g Weyermann - German - CARABELGE200 g German - CARABELGE 34 34.8 3.3%
0.64 kg German - Brauner Kandis0.64 kg German - Brauner Kandis - (late boil kettle addition) 38 60 10.4%
6.14 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g BSG - German Hallertau Mittelfrüh20 g German Hallertau Mittelfrüh Hops Pellet 4.7 Boil 60 min 12.98 28.6%
30 g Willamette30 g Willamette Hops Pellet 4.5 Boil 30 min 14.33 42.9%
20 g BSG - German Hallertau Mittelfrüh20 g German Hallertau Mittelfrüh Hops Pellet 4.7 Boil 15 min 6.44 28.6%
70 g / 0.00 €
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 422 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26 Volumes
 
Target Water Profile
Bergisch Gladbach water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 17 0 57 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 65 °C 90 min
12 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 14.4 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 23
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 16 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 16
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Attempt at a Westy 12 clone. Used Diamant Braun Kandi Sugar instead of the Belgian Candi Syrup. Color is definitely lighter than even the amber sugar I think. Probably should have added some darker malts to balance this out.

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  • Last Updated: 2020-05-13 13:18 UTC