Sanguinem Sanctorum - Beer Recipe - Brewer's Friend

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Sanguinem Sanctorum

189 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave Higgins
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Wednesday August 5th 2020
1.062
1.012
6.5%
25.4
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.35 kg German - Bohemian Pilsner3.35 kg Bohemian Pilsner 38 1.9 60%
0.48 kg German - Wheat Malt0.475 kg Wheat Malt 37 2 8.5%
0.48 kg Belgian - Munich0.475 kg Munich 38 6 8.5%
0.45 kg Belgian - Aromatic0.445 kg Aromatic 33 38 8%
0.25 kg German - CaraMunich II0.25 kg CaraMunich II 34 46 4.5%
0.20 kg Belgian - Special B0.195 kg Special B 34 115 3.5%
0.39 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.39 kg Belgian Candi Syrup - Dark (80L) 32 80 7%
5.58 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 60 min 18.09 60%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 20 min 7.3 40%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 15 min.
0.20 oz Potassium Metabisulfite Water Agt Mash --
30 g Dried Blood Orange Peel Flavor Secondary 7 days
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.1 g       Temp: 20 °C       CO2 Level: 2.6 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.2 L Strike 73 °C 67 °C 60 min
15.3 L Sparge 67 °C 67 °C --
Starting Mash Thickness: 3.32 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 17.2
Mash volume with grains 20.7
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 14.5 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

A Belgian Dubbel, brewed mostly in the traditional Abbey way, but with blood orange peel added for a little extra depth of flavour.

Candi Sugar should be stirred in at whirlpool / flameout

Steep the orange peel in hot water for 10 minutes before adding to secondary

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  • Last Updated: 2020-08-05 12:58 UTC