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Belgium Mocha

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.2 liters
Post Boil Size: 24.7 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)

Created: Tuesday September 26th 2023

Original Gravity:

1.067

Final Gravity:

1.018

ABV (standard):

6.4%

IBU (tinseth):

27.6

EBC (ebcmorey):

62.0

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4.50 kg	Pauls Malt - Albino Whale - Extra pale ale malt	36	3	67.2%
500 g	Rolled Oats500 g Rolled Oats	33	4.37	7.5%
250 g	United Kingdom - Roasted Barley250 g Roasted Barley	29	1466.21	3.7%
500 g	Pauls Malt - Light Chocolate - Reliable Lighthouse Light	34	505.53	7.5%
200 g	Pauls Malt - Mark 5 (Med Crystal)200 g Mark 5 (Med Crystal)	34	170.12	3%
250 g	Torrified Wheat250 g Torrified Wheat	36	3.84	3.7%
500 g	Lactose (Milk Sugar)500 g Lactose (Milk Sugar)	41	1.17	7.5%
6,700 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	10	Boil	60 min	14.76	42.9%
10 g	Strata10 g Strata Hops	Pellet	13.5	Boil	30 min	10.21	28.6%
10 g	Strata10 g Strata Hops	Pellet	13.5	Boil	5 min	2.65	28.6%
35 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	14.76	42.9%
20 g	Strata (Pellet) 20 g Strata (Pellet) Hops	12.86	57.2%
35 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.7 L	Strike	68 °C	66 °C	60 min
20 L	Sparge	72 °C	76 °C	15 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 40 °C

Other Ingredients

Amount	Name	Type	Use
8 g	Lactic acid	Water Agt	Mash
0.25 each	Campden Tablets	Water Agt	Mash
40 g	Coffee Beans	Flavor	Boil
0.25 each	Campden Tablet	Water Agt	Sparge
50 g	Cocao Nibs	Flavor	Primary

Yeast

Crossmyloof - Belgian

Amount:	10 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 143 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.83 bar Temp: 11 °C CO₂ Level: 2 Volumes

Target Water Profile

Filey N Yorkshire UK

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
86	10	25	38	54	104
Mash Chemistry and Brewing Water Calculator

Notes

40g off coffee cold brewed 24hr in 800ml of water. Added to wort while cooling to avoid bittering.
Cocoa nips soaked in rum 48hr added end of boil.
May add more nibs as a dry hop

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-03-28 14:16 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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