Django's 3rd Finger - Beer Recipe - Brewer's Friend

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Django's 3rd Finger

276 calories 22.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Monday December 28th 2020
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by raiderrob

OG: 1.082 FG: 1.012 ABV: 9.2% IBU: 27

1.084
1.013
9.4%
26.7
6.7
n/a
54.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb The Swaen - Swaen Pilsner14 lb Swaen Pilsner $ 1.16 / lb
$ 16.24 		38 2 82.4%
2.50 lb Candi Syrup - Belgian Candi Syrup - Simplicity2.5 lb Belgian Candi Syrup - Simplicity $ 7.00 / lb
$ 17.50 		32 1 14.7%
0.50 lb Belgian - Aromatic0.5 lb Belgian - Aromatic $ 1.63 / lb
$ 0.82 		33 38 2.9%
17 lbs / $ 34.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops $ 2.25 / oz
$ 2.25 		Pellet 5.5 Boil 60 min 17.33 66.7%
0.50 oz Yakima Valley Hops - NZ Nelson Sauvin0.5 oz NZ Nelson Sauvin Hops $ 8.00 / lb
$ 0.25 		Pellet 12 Boil 15 min 9.38 33.3%
1.50 oz / $ 2.50
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
1.20 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
$ 8.75 / each
$ 8.75
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
$ 8.75 / each
$ 8.75
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 17.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 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
8.1 gal Clawhammer-style Infusion -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.65 g | 38.6 qt) 9.54 38.2  
Mash volume with grains (equipment estimates 10.81 g | 43.2 qt) 10.7 42.8  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.7 30.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

1L Starter of each yeast - WLP530 (Abbey Ale) and WLP550 (Belgian Ale)

Last brew, I only added two packs of the WLP530 and I think it was stressed a little too much - definite acetaldehyde during fermentation. Only slight hints of it on the nose after aging.

Ferment at 70F for the first two days, slow rise (1F/day to 75F), and ferment at 75F until completion. Drop temp to ~66F when within a few points of target and let it rest/age until approximately 5 weeks in primary, then I'll wait for it to tell me when it's finished.

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  • Last Updated: 2020-12-28 23:16 UTC