Weymouth Strong - Beer Recipe - Brewer's Friend

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Weymouth Strong

301 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 81% (brew house)
No Chill: 10 minute extended hop boil time
Hop Utilization: 84%
Calories: 301 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Thursday March 26th 2020
1.092
1.010
10.8%
27.5
6.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Proximity - Base Malt13.5 lb Base Malt 37.5 2 91.5%
0.25 lb Proximity - Crystal 600.25 lb Crystal 60 35 60 1.7%
1 lb Candi Syrup - Belgian Candi Syrup - Blanc1 lb Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 6.8%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 45 min 27.49 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.26 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.69 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.33 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Inland Island Yeast - Belgian Gnome Ale INIS-222
Amount:
1 Liters
Cost:
Attenuation (custom):
89%
Flocculation:
High
Optimum Temp:
65 - 76 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 521 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Fruita, CO, USA - UTE Water Treatment
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 168 °F 154 °F 45 min
3.5 gal Batch Sparge 168 °F -- 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 4.17 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.47 33.9
Equipment Profile Used: System Default
 
Notes

Pulled runnings from mash and sparge till kettle volume was at 6.5 gallons.

Yeast was a slurry of INIS-222 from a dubbel recipe that was brewed two weeks prior.

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  • Last Updated: 2020-04-16 04:05 UTC