Belgian Bowler - Beer Recipe - Brewer's Friend

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Belgian Bowler

285 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Post Boil Size: 18.3 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cleaver
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Saturday May 16th 2020
1.085
1.024
7.9%
67.4
9.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb Briess - LME Golden Light32 lb LME Golden Light - (late boil kettle addition) 37.6 4 81.5%
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 12.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 2.5%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 2.5%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 0.6%
39.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette (4.5 AA)2 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 60 min 20.69 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 16.09 33.3%
2 oz Citra (11 AA) / 0.15 Pounds2 oz Citra (11 AA) / 0.15 Pounds Hops Pellet 11 Boil 20 min 30.63 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz orange peel Spice Mash 20 min.
2 each Whirlfloc Water Agt Mash 20 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Oakville Tap Water
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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.73 gal (50.9 qt). Suggest reducing initial water volume to 9.37 gal (37.48 qt) and adding 0.73 gal (2.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 2.34 9.4  
Mash volume with grains 2.84 11.4  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 8.7 g | 34.8 qt) 17.61 70.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 10.09 g | 40.4 qt) 19 76  
Volume increase from sugar/extract (late additions) 2.63 10.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 11 g | 44 qt) 18.3 73.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 18.3 g | 73.2 qt) 11 44  
Total: 19.95 79.8
Equipment Profile Used: System Default
 
Notes

s-33 yeast
notingham ale year

1 oz sweet orange peel

had to dilute to 14 gal

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  • Last Updated: 2020-06-30 07:44 UTC