belgian brown - Beer Recipe - Brewer's Friend

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belgian brown

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.21 liters
Post Boil Size: 22.01 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday April 27th 2020
1.055
1.012
5.7%
31.7
56.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.70 kg House of Malt - Pilsner Malt3.7 kg Pilsner Malt 34.6 4.11 73.3%
0.25 kg Belgian Candi Sugar - Dark (275L)0.25 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 732.36 5%
0.25 kg Crisp Malting - Crystal Light - 45L0.25 kg Crystal Light - 45L 33.1 118.59 5%
0.35 kg Belgian - Special B0.35 kg Special B 34 305.39 6.9%
0.10 kg Finland - Chocolate Malt0.1 kg Chocolate Malt 31 900.48 2%
0.40 kg Belgian - Aromatic0.4 kg Aromatic 33 99.91 7.9%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 14.5 Boil 30 min 28.58 36.4%
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 5 min 3.13 63.6%
55 g / $ 0.00
 
Yeast
Escarpment Labs - Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
High
Optimum Temp:
25 - 42 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.1
Mash volume with grains 18.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 13.6 L) 13.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 23.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 28.9  
Equipment Profile Used: System Default
"belgian brown" No Profile Selected beer recipe by dontknowwhereimheaded. All Grain, ABV 5.72%, IBU 31.71, SRM 56.22, Fermentables: (Pilsner Malt, Belgian Candi Sugar - Dark (275L), Crystal Light - 45L, Special B, Chocolate Malt, Aromatic) Hops: (Magnum, Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2022-02-26 11:38 UTC