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2 Gal Abbot's Celia

Method: All Grain
Style: 27-Celia
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.19 gallons
Post Boil Size: 2.63 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Friday September 1st 2023

Original Gravity:

1.064

Final Gravity:

1.015

ABV (alternate):

6.7%

IBU (tinseth):

5.5

SRM (morey):

5.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 lb	German - Floor-Malted Bohemian Pilsner2.75 lb Floor-Malted Bohemian Pilsner	38	1.8	39.3%
2.38 lb	German - Floor-Malted Bohemian Wheat2.375 lb Floor-Malted Bohemian Wheat	38	2	33.9%
0.63 lb	German - Floor-Malted Bohemian Pilsner Dk - (late boil kettle addition)	38	6.5	8.9%
0.75 lb	Weyermann - Beech Smoked Barley0.75 lb Beech Smoked Barley	35	2.7	10.7%
0.25 lb	German - Acidulated Malt0.25 lb Acidulated Malt	27	3.4	3.6%
0.25 lb	Rice Hulls0.25 lb Rice Hulls	0	0	3.6%
7 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.70 g	Magnum1.7 g Magnum Hops		Pellet	15	Boil	60 min	5.48	100%
1.70 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.70 g	Magnum (Pellet) 1.7 g Magnum (Pellet) Hops		5.48	100%
1.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal		Strike	154 °F	144 °F	40 min
		Temperature	144 °F	158 °F	40 min
	Mash-out	Temperature	158 °F	170 °F	--
2.2 gal		Fly Sparge	--	--	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.40 g	Dried lavender	Herb	Mash	5 min.
2.40 g	Juniper Berries	Water Agt	Mash	5 min.
2.40 g	Wormwood	Water Agt	Mash	5 min.
1.40 g	Marjoram	Water Agt	Mash	5 min.
0.60 g	Bay Leaf	Water Agt	Mash	5 min.
0.60 g	Rosemary	Water Agt	Mash	5 min.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
0.90 g	Gypsum	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Water Agt	Mash	10 min.
4.50 g	Chalk	Water Agt	Mash	1 hr.
1.20 g	Salt	Water Agt	Mash	1 hr.
1.56 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	0.50 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 52 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: -0.1 oz Temp: 68 °F CO₂ Level: 1.5 g/l

Target Water Profile

Brussels, Belgium

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	11	18	41	70	305
Mash Chemistry and Brewing Water Calculator

Notes

Create a garni bag with gruit and suspend in boiling wort for 5 mins, then remove and cover with sterile plastic wrap. Add gruit to fermenter. After two days of primary fermentation, discard the gruit.
If temperature controlled to 68 degrees, the beer has enough CO2 to package at the end of fermentation.

Last Updated and Sharing

281

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Brews

Public: Yup, Shared
Last Updated: 2023-09-27 01:50 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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