20-15 Bear Your Heart - Beer Recipe - Brewer's Friend

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20-15 Bear Your Heart

305 calories 28.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.3 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 305 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Wednesday May 20th 2020
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OG: 1.087 FG: 1.020 ABV: 8.8% IBU: 23

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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 65.2%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 13%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 2.2%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 4.3%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 4.3%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 4.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.3%
0.25 lb Bestmalz - BEST Melanoidin0.25 lb BEST Melanoidin 34.5 27 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Northern Brewer - German Hallertau1.25 oz German Hallertau Hops Pellet 4.1 Boil 60 min 21.63 100%
1.25 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.9 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Infusion 155 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.68 g | 26.7 qt) 5.89 23.6  
Mash volume with grains (equipment estimates 7.56 g | 30.3 qt) 6.77 27.1  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 5.1 g | 20.4 qt) 4.3 17.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 2.8 11.2  
Top off amount 0.7 2.8  
Volume into fermentor 3.5 14  
Total: 5.89 23.6
Equipment Profile Used: System Default
 
Notes

Brew like a homebrewer, brewing classic styles pg 244, modified to purchase local, scaled to ~2.5 to 3 gal in fermentor.
Swap Abbey ale IV for abbey ale

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  • Public: Yup, Shared
  • Last Updated: 2020-06-12 22:24 UTC