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Xavier -X1-

Method: All Grain
Style: No Profile Selected
Boil Time: 62 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)

Created: Thursday January 23rd 2020

Original Gravity:

1.055

Final Gravity:

1.009

ABV (standard):

6.0%

IBU (tinseth):

33.5

SRM (morey):

13.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Belgian - Pilsner2.5 kg Pilsner	37	1.6	53.1%
0.80 kg	Great Western - Northwest Pale Ale Malt0.8 kg Northwest Pale Ale Malt	37	3	17%
0.55 kg	United Kingdom - Crystal 60L0.55 kg Crystal 60L	34	60	11.7%
0.06 kg	Weyermann - Carafa I0.06 kg Carafa I	32	340	1.3%
800 g	Belgian Candi Sugar - Clear/Blond (0L)	38	0	17%
4.71 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Styrian Goldings10 g Styrian Goldings Hops	Pellet	5.5	Boil	62 min	6.71	11.1%
22 g	BSG - Mount Hood22 g Mount Hood Hops	Leaf/Whole	5.5	Boil	62 min	13.42	24.4%
6 g	Styrian Goldings6 g Styrian Goldings Hops	Pellet	5.5	Boil	31 min	3.12	6.7%
13 g	BSG - Mount Hood13 g Mount Hood Hops	Leaf/Whole	5.5	Boil	31 min	6.15	14.4%
10 g	Styrian Goldings10 g Styrian Goldings Hops	Pellet	5.5	Boil	0 min		11.1%
25 g	Styrian Goldings25 g Styrian Goldings Hops	Pellet	5.5	Dry Hop at 15 °C	18 days		27.8%
2 g	BSG - Centennial2 g Centennial Hops	Leaf/Whole	10.5	Boil	62 min	2.33	2.2%
2 g	BSG - Centennial2 g Centennial Hops	Leaf/Whole	10.5	Boil	31 min	1.81	2.2%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
51 g	Styrian Goldings (Pellet) 51 g Styrian Goldings (Pellet) Hops	9.83	56.7%
35 g	BSG - Mount Hood (Leaf/Whole) 35 g Mount Hood (Leaf/Whole) Hops	19.57	38.8%
4 g	BSG - Centennial (Leaf/Whole) 4 g Centennial (Leaf/Whole) Hops	4.14	4.4%
90 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L	Mash In	Strike	50 °C	50 °C	5 min
	Short Alpha-Amylase Rest	Infusion	63 °C	63 °C	20 min
	Long Beta-Amylase Rest	Infusion	70 °C	70 °C	60 min
	Mash Out	Infusion	77 °C	77 °C	5 min
2 L	Sparge to 25L total volume	Sparge	77 °C	77 °C	--
Starting Mash Thickness: 4.8 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Gypsum	Water Agt	Mash	0 min.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

- Orval Dregs

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Low
Optimum Temp:	-18 - -18 °C	Starter:	Yes
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySugar Amount: 319.1 g Temp: 15 °C CO₂ Level: 4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
96	4	1.6	13	25	287
Mash Chemistry and Brewing Water Calculator

Notes

Primary steps up from 15-22C over 4-5 days

Dregs from 2 bottle of Orval in secondary
Secondary at 15C for 21 days.

Dry hop with: Bavarian Hallertau, Slovenian Styrian Golding and/or Alsacian Strisselspalt

Bottle condition with fresh yeast harvested from primary. Condition at 15C for 2 weeks. Then transfer to storage.

2-3 months minimum in bottle before ready.

Serve between 10 and 15C.

Last Updated and Sharing

364

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Brews

Public: Yup, Shared
Last Updated: 2020-03-09 19:15 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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