Belgian Abbey Grand Cru - Beer Recipe - Brewer's Friend

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Belgian Abbey Grand Cru

191 calories 20.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Monday November 2nd 2020
1.062
1.016
6.0%
18.1
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 40.3%
0.20 kg Weyermann - CARABELGE0.2 kg CARABELGE 34 13.6 3.2%
0.20 kg German - CaraBohemian0.2 kg CaraBohemian 33 75 3.2%
0.80 kg Dry Malt Extract - Amber0.8 kg Dry Malt Extract - Amber 42 10 12.9%
1.50 kg German - Abbey Malt1.5 kg Abbey Malt 33 17 24.2%
0.20 kg German - CaraAroma0.2 kg CaraAroma 34 130 3.2%
0.80 kg Dry Malt Extract - Light0.8 kg Dry Malt Extract - Light 42 4 12.9%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Domestic Hallertau25 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 11.09 45.5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 5.68 36.4%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 15 min 1.37 18.2%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 248.7 g       Temp: 20 °C       CO2 Level: 2.7 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
10 L 35 °C 40 °C 15 min
10 L 40 °C 50 °C 15 min
10 L 50 °C 52 °C 20 min
10 L 52 °C 60 °C 15 min
10 L 60 °C 70 °C 60 min
10 L 70 °C 72 °C 15 min
10 L 72 °C 78 °C 15 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30.5 L) 26.6
Mash volume with grains (equipment estimates 30.5 L) 29.6
Grain absorption losses (steeping) -4.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 27 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 21
Top off amount 4
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 30.6  
Equipment Profile Used: System Default
"Belgian Abbey Grand Cru" Bière de Garde beer recipe by hinoon. Partial Mash, ABV 6.01%, IBU 18.13, SRM 14.94, Fermentables: (Pale Ale, CARABELGE, CaraBohemian, Dry Malt Extract - Amber, Abbey Malt, CaraAroma, Dry Malt Extract - Light) Hops: (Domestic Hallertau, Fuggles, Tettnanger) Other: (Irish Moss)
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  • Last Updated: 2021-11-30 11:33 UTC