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Friar Tuck

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 233 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)

Created: Wednesday February 17th 2021

Original Gravity:

1.076

Final Gravity:

1.014

ABV (standard):

8.1%

IBU (tinseth):

20.7

SRM (morey):

5.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	German - Pilsner5 kg Pilsner	38	1.6	58.1%
0.50 kg	Flaked Wheat0.5 kg Flaked Wheat	34	2	5.8%
300 g	Aromatic Malt300 g Aromatic Malt	35	20	3.5%
500 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	5.8%
0.80 kg	United Kingdom - Wheat0.8 kg Wheat	37	2	9.3%
500 g	Flaked Barley500 g Flaked Barley	32	2.2	5.8%
250 g	Flaked Oats250 g Flaked Oats	33	2.2	2.9%
0.75 kg	Proximity - Malted Oats0.75 kg Malted Oats	29.9	2.5	8.7%
8.60 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Saaz30 g Saaz Hops	Leaf/Whole	3.5	Boil	60 min	9.99	35.3%
35 g	Styrian Goldings35 g Styrian Goldings Hops	Leaf/Whole	5.5	Boil	10 min	6.64	41.2%
20 g	Saaz20 g Saaz Hops	Leaf/Whole	3.5	Boil	20 min	4.03	23.5%
85 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Saaz (Leaf/Whole) 50 g Saaz (Leaf/Whole) Hops	14.02	58.8%
35 g	Styrian Goldings (Leaf/Whole)	6.64	41.2%
85 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
44 L		Strike	--	64 °C	70 min
Starting Mash Thickness: 6 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
0.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
11 ml	Lactic acid	Water Agt	Mash	1 hr.
8 ml	CRS/AMS (6.3% HCl, 8.6% H2SO4)	Water Agt	Mash	1 hr.
25 g	Orange peel	Water Agt	Boil	50 min.
5 g	Coriander Seed	Water Agt	Boil	55 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 148 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Belgian

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
135	7	16	50	60	50
Mash Chemistry and Brewing Water Calculator

Notes

11ml lactic acid
1.5 x campden tablets
Protein rest @ 50 degrees for 20 min
64 degrees for 45 mins
72 degrees for 20 mins
77 degrees for 12 mins

start fermentation at 20 degrees
Raise temp by 0.6 degrees per day for 7 days
Rack and "lager" for 4 weeks

Last Updated and Sharing

289

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Brews

Public: Yup, Shared
Last Updated: 2021-02-24 15:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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