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Radieuse variation

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 21.4 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Leffe Radieuse bottle
Calories: 237 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)

Created: Sunday July 10th 2016

Original Gravity:

1.077

Final Gravity:

1.017

ABV (standard):

7.9%

IBU (tinseth):

34.3

SRM (daniels):

16.2

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.10 kg	Barrett Burston - Pale Malt5.1 kg Pale Malt	37	2	68.6%
0.42 kg	Munich - 60L0.42 kg Munich - 60L	33	60	5.7%
0.70 kg	Invert Sugar Syrup0.7 kg Invert Sugar Syrup - (late boil kettle addition)	36	1	9.4%
0.54 kg	Voyager Craft Malt - Voodoo Schooner0.535 kg Voodoo Schooner	35.9	43.2	7.2%
0.23 kg	Joe White - Dark Crystal Malt0.23 kg Dark Crystal Malt	34.5	85	3.1%
0.41 kg	Bestmalz - BEST Melanoidin0.407 kg BEST Melanoidin	34.5	27	5.5%
0.04 kg	Joe White - Chocolate Malt0.04 kg Chocolate Malt	33.1	244	0.5%
7.43 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
32 g	Northern Brewer32 g Northern Brewer Hops	Pellet	7	Boil	60 min	22.92	46.4%
37 g	Hallertau Mittelfruh37 g Hallertau Mittelfruh Hops	Pellet	3	Boil	60 min	11.36	53.6%
69 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
32 g	Northern Brewer (Pellet) 32 g Northern Brewer (Pellet) Hops	22.92	46.4%
37 g	Hallertau Mittelfruh (Pellet)	11.36	53.6%
69 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L	51c/130f ti hit 45c/113f	Infusion	51 °C	45 °C	20 min
9.8 L	To hit 65c / 149f	Infusion	100 °C	65 °C	30 min
8 L	To hit 76c / 168f	Infusion	100 °C	76 °C	60 min
10 L		Fly Sparge	76 °C	76 °C	10 min
18.5 L		Strike	74 °C	67 °C	60 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
6.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Hydrochloric acid	Water Agt	Mash	1 hr.
14 g	Corriander	Spice	Boil	30 min.
0.50 g	Whirfloc	Fining	Boil	15 min.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 140 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 160 CO₂ Level: 2.8 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Add to mash 5g CaSO4, 6.5g CaCl2, ( 4ml Hydrocloric acid, PH 5.4) Link to FW4152T water
Mash Chemistry and Brewing Water Calculator

Notes

Gravity in fermenter 1068 as later addition of invert sugar will change the OG to 1078. Boil Gravity at start 1056 for 26L
Love this beer if I could only improve the foam.

Last Updated and Sharing

6,120

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Public: Yup, Shared
Last Updated: 2020-10-31 05:40 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

Other Brewers Who Brewed This Recipe:

Lewisw93

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