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Damascene

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cawood Brewery
Calories: 245 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)

Created: Wednesday August 21st 2019

Original Gravity:

1.080

Final Gravity:

1.014

ABV (standard):

8.7%

IBU (tinseth):

33.3

SRM (morey):

8.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5,000 g	German - Floor-Malted Bohemian Pilsner5000 g Floor-Malted Bohemian Pilsner	38	1.8	43.3%
500 g	United Kingdom - Munich500 g Munich	37	6	4.3%
200 g	German - Acidulated Malt200 g Acidulated Malt	27	3.4	1.7%
200 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	1.7%
200 g	Torrified Wheat200 g Torrified Wheat	36	2	1.7%
500 g	German - Melanoidin500 g Melanoidin	37	25	4.3%
137 g	Belgian - Aromatic137 g Aromatic	33	38	1.2%
4,800 g	Plum4800 g Plum - (late boil kettle addition)	4.95	0	41.6%
11,537 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Saaz50 g Saaz Hops	Pellet	2.2	Boil	60 min	12.96	41.7%
30 g	Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops	Leaf/Whole	1.9	Boil	30 min	4.69	25%
30 g	Saaz30 g Saaz Hops	Pellet	2.2	Boil	30 min	5.98	25%
10 g	Hallertau Blanc10 g Hallertau Blanc Hops	Leaf/Whole	9	Boil	60 min	9.64	8.3%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
80 g	Saaz (Pellet) 80 g Saaz (Pellet) Hops	18.94	66.7%
30 g	Hallertau Hersbrucker (Leaf/Whole)	4.69	25%
10 g	Hallertau Blanc (Leaf/Whole) 10 g Hallertau Blanc (Leaf/Whole) Hops	9.64	8.3%
120 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18 L	Infusion	--	69 °C	60 min
14 L	Sparge	--	75 °C	60 min
Starting Mash Thickness: 4 L/kg

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 142 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Balanced Profile

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

Notes

Damson plums weight without pits. Washed chopped and after 7 days of initial fermentation added to secondary for 7 additional days.

When adding the Candi Sugar simply decant hot wort into a jug and dissolve, then return to the boil.

Last Updated and Sharing

628

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Brews

Public: Yup, Shared
Last Updated: 2019-10-03 22:20 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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