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Man Piss Switch

Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.73 gallons
Post Boil Size: 2.79 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alan Harper
Hop Utilization: 97%
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Sunday June 13th 2021

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.1%

IBU (tinseth):

30.3

SRM (morey):

16.1

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	Belgian - Pilsner2.25 lb Pilsner	37	1.6	36.7%
2.25 lb	United Kingdom - Maris Otter Pale2.25 lb Maris Otter Pale	38	3.75	36.7%
1 lb	United Kingdom - Amber1 lb Amber	32	27	16.3%
0.38 lb	American - Caramel / Crystal 80L0.375 lb Caramel / Crystal 80L	33	80	6.1%
0.25 lb	Candi Syrup - Belgian Candi Syrup - D-450.25 lb Belgian Candi Syrup - D-45 - (late boil kettle addition)	32	45	4.1%
6.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Yakima Chief Hops - Celeia15 g Yakima Chief Hops - Celeia Hops	Pellet	2.7	Boil	60 min	10.74	33.3%
15 g	Artisan - Cascade15 g Cascade Hops	Pellet	6.5	Aroma	15 min	12.83	33.3%
15 g	Artisan - Northern Brewer15 g Northern Brewer Hops	Pellet	8.5	Aroma	5 min	6.74	33.3%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Yakima Chief Hops - Celeia (Pellet)	10.74	33.3%
15 g	Artisan - Cascade (Pellet) 15 g Cascade (Pellet) Hops	12.83	33.3%
15 g	Artisan - Northern Brewer (Pellet) 15 g Northern Brewer (Pellet) Hops	6.74	33.3%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.09 gal		Strike	157 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4.60 g	Baking Soda	Water Agt	Mash	1 hr.
4.90 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.60 g	Calcium Sulphate (Gypsum)	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 155 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.2 oz Temp: 68 °F CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220

Mash Chemistry and Brewing Water Calculator

Notes

A fellow home brewer suggested using some Special B malt in place of some of the Crystal 80 to bring out some raisiny character.

Since I switched out 1/2 of Maris Otter for an equal amount of Belgian Pilsner, I opted to do a 90 minute boil.
Another switch from original recipe is to drop Amber malt below 20% of grain bill, and to use American Crystal 80 in place of UK Crystal 90.
Late Addition sugar (Belgian Candi Syrup D-45 Amber) is added at the 10 minutes to go mark. Stirred in very well to avoid it sticking to the kettle. Better still dissolve the sugar in some of the wort before adding to the kettle.

Last Updated and Sharing

485

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Brews

Public: Yup, Shared
Last Updated: 2021-10-11 20:45 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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