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Christmas Plum Pudding Abbaye

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Monday September 11th 2023

Original Gravity:

1.069

Final Gravity:

1.007

ABV (standard):

8.1%

IBU (tinseth):

25.8

EBC (ebcmorey):

62.9

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.80 kg	Bestmalz - BEST Heidelberg2.8 kg BEST Heidelberg	38	1.97	30.7%
2.80 kg	Bestmalz - BEST Pale ale2.8 kg BEST Pale ale	38.1	6	30.7%
2 kg	Plum2 kg Plum - (late fermenter addition)	4.95		21.9%
0.50 kg	Bestmalz - BEST Caramel Munich III0.5 kg BEST Caramel Munich III	34.5	166.62	5.5%
0.40 kg	The Swaen - GoldSwaen Aroma0.4 kg GoldSwaen Aroma	34	398.79	4.4%
0.25 kg	Belgian Candi Sugar - Dark (275L)	38	732.36	2.7%
0.23 kg	Bestmalz - BEST Wheat Malt0.23 kg BEST Wheat Malt	37.7	4.37	2.5%
0.15 kg	Crisp Malting - Chocolate Malt0.15 kg Chocolate Malt	32.66	1199.36	1.6%
9.13 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Magnum10 g Magnum Hops	Leaf/Whole	15	Boil	60 min	14.9	14.3%
40 g	Barbe Rouge40 g Barbe Rouge Hops	Pellet	8.5	Boil	5 min	7.41	57.1%
20 g	Barth-Haas - Aramis20 g Aramis Hops	Pellet	8.1	Boil	5 min	3.53	28.6%
70 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Magnum (Leaf/Whole) 10 g Magnum (Leaf/Whole) Hops	14.9	14.3%
40 g	Barbe Rouge (Pellet) 40 g Barbe Rouge (Pellet) Hops	7.41	57.1%
20 g	Barth-Haas - Aramis (Pellet) 20 g Aramis (Pellet) Hops	3.53	28.6%
70 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	63 °C	63 °C	60 min
12 L	Fly Sparge	78 °C	78 °C	10 min
Starting Mash Thickness: 2.84 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Cocao Nibs	Flavor	Mash	1 hr.
100 kg	Coffee	Flavor	Mash	1 hr.
150 kg	Toasted Coconut	Flavor	Mash	1 hr.
6 each	Allspice	Spice	Boil	10 min.
4 each	Cinnamon stick	Spice	Boil	10 min.
2 tsp	Diammonium Phosphate (DAP)	Other	Boil	10 min.
2 tsp	Five Star Chemicals - Super Moss	Fining	Boil	10 min.
3 each	Fresh Orange Peel and Juice	Flavor	Boil	10 min.
6 g	Whole Cloves	Spice	Boil	10 min.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 135 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Boussac Tap

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

264

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Brews

Public: Yup, Shared
Last Updated: 2023-09-23 07:01 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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