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Chouffe n'ice

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jan Roos
Calories: 275 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)

Created: Monday November 16th 2015

Original Gravity:

1.090

Final Gravity:

1.014

ABV (standard):

9.9%

IBU (tinseth):

18.1

EBC (ebcmorey):

53.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.60 kg	Belgian - Pilsner3.6 kg Pilsner	37	2.77	63.4%
0.40 kg	Belgian Candi Sugar - Amber/Brown (60L)	38	158.62	7%
0.20 kg	Belgian - Caramel Pils0.2 kg Caramel Pils	34	19.85	3.5%
0.60 kg	Belgian - Aromatic0.6 kg Aromatic	33	99.91	10.6%
380 g	Belgian - Special B380 g Special B	34	305.39	6.7%
0.50 kg	Belgian - CaraMunich0.5 kg CaraMunich	33	131.93	8.8%
5.68 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops	Leaf/Whole	4	Boil	60 min	11.85	35.7%
30 g	Styrian Goldings30 g Styrian Goldings Hops	Leaf/Whole	1.8	Boil	30 min	4.92	42.9%
15 g	Saaz15 g Saaz Hops	Leaf/Whole	3.75	Boil	5 min	1.33	21.4%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Hallertau Hersbrucker (Leaf/Whole)	11.85	35.7%
30 g	Styrian Goldings (Leaf/Whole)	4.92	42.9%
15 g	Saaz (Leaf/Whole) 15 g Saaz (Leaf/Whole) Hops	1.33	21.4%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L		Infusion	--	63 °C	45 min
3.5 L	rest step - add BOILING MASH	Infusion	--	70 °C	30 min
10.5 L	Sparge - Strike at 172	Infusion	--	77 °C	5 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Coriander	Spice	Boil	5 min.
4 g	thyme	Spice	Boil	5 min.
10 g	sinasappelschil	Flavor	Boil	--

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 324 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: force carb Amount: 19 psi @ 50f CO₂ Level: 2.6 Volumes

Target Water Profile

Alkmaars water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
47	7	50	70	35	153
Mash Chemistry and Brewing Water Calculator

Notes

WYEAST 3522-Belgian Ardennes

start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Last Updated and Sharing

7,107

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Brews

Public: Yup, Shared
Last Updated: 2017-02-02 15:58 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

Discussion about this recipe:

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The Backyard Abbey • 04/09/2020 at 03:05pm
Very interested in trying this one! It sounds like you're going from grain to glass in 60 or so days, which seems fast (but awesome) for a Quad. How do you like having this on tap? Do you think it would be noticeably different if bottle-conditioned? Would you make any changes to the recipe? Hoping to brew something with my WY3522 slurry and can't decide between Chouffe or Pannepot. Bedankt!

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