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La chouffe

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.95 liters
Post Boil Size: 20.07 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 65% (brew house)
Source: JORDI
Hop Utilization: 99%
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)

Created: Wednesday March 5th 2025

Original Gravity:

1.064

Final Gravity:

1.010

ABV (standard):

7.0%

IBU (tinseth):

28.7

EBC (ebcmorey):

9.4

Mash pH

5.6

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5.50 kg	Weyermann - Pilsner5.5 kg Pilsner	36	2.51	84.6%
0.70 kg	Munich0.7 kg Munich	37	14.51	10.8%
0.30 kg	German - Wheat Malt0.3 kg Wheat Malt	37	3.84	4.6%
6.50 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Magnum10 g Magnum Hops	Pellet	15	Boil	90 min	20.28	18.2%
15 g	Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops	Pellet	4	Boil	15 min	3.76	27.3%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	1.42	27.3%
15 g	Mandarina Bavaria15 g Mandarina Bavaria Hops	Pellet	8.5	Whirlpool	20 min	3.19	27.3%
55 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Magnum (Pellet) 10 g Magnum (Pellet) Hops	20.28	18.2%
15 g	Hallertau Hersbrucker (Pellet)	3.76	27.3%
15 g	Hallertau Mittelfruh (Pellet)	1.42	27.3%
15 g	Mandarina Bavaria (Pellet) 15 g Mandarina Bavaria (Pellet) Hops	3.19	27.3%
55 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Infusion	64 °C	64 °C	60 min
12 L	Sparge	75 °C	75 °C	30 min
Starting Mash Thickness: 3.65 L/kg

Other Ingredients

Amount	Name	Type	Use
1 g	Yeast Nutrient	Other	Mash
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash
1 ml	Phosphoric acid	Water Agt	Mash
6 g	gypsum (calcium sulfate)	Water Agt	Mash
1 g	Epsom Salt (MgSO4)	Water Agt	Mash

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	1 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

AQUAREL

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

Notes

March 9 (Brew Day) → Pitch yeast at 18°C

March 10-14 (Days 1-5) → Let rise slowly to 22°C

March 15-18 (Days 6-9) → Hold at 22°C for full attenuation

March 19 (Day 10) → Check gravity; if stable, start cold crash

March 20-21 (Days 11-12) → Cold crash to 2-4°C (35-39°F)

March 22-23 (Days 13-14) → Keg

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-03-05 18:07 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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