La Chouffe Clone - Beer Recipe - Brewer's Friend

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La Chouffe Clone

190 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alex Piccone
Calories: 190 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday June 30th 2020
1.063
1.007
7.3%
19.4
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 78.4%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 19.6%
0.10 kg German - Acidulated Malt0.1 kg Acidulated Malt 27 3.4 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 3.5 Boil 60 min 15.79 53.8%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 3.36 23.1%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 1 min 0.29 23.1%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Coriander Seeds Herb Boil 5 min.
5 g Lactic acid Water Agt Mash --
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1.70 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 115 70 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.3
Mash volume with grains 15
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 18.1 L) 18.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Mash
Temperature — 65 °C — 60 min
Boil Time: 90 min
Fermentation
Primary — 20 °C — 14 days

Ca+2: 80
Mg+2: 5
So4 -2: 70
Na+: 10
Cl-: 115

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  • Last Updated: 2020-07-01 10:56 UTC