Consilium Diaboli - Beer Recipe - Brewer's Friend

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Consilium Diaboli

224 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.12 liters
Post Boil Size: 21.62 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Saturday January 2nd 2021
1.074
1.009
8.5%
37.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Belgian - Pilsner5.8 kg Pilsner 37 1.6 79.5%
1.50 kg Belgian Candi Sugar - Clear/Blond (0L)1.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 20.5%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Motueca25 g Motueca Hops Pellet 8.3 Boil 60 min 28.04 69.4%
11 g Motueca11 g Motueca Hops Pellet 8.3 Boil 30 min 9.48 30.6%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
12 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 115 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.4 L saccharification Temperature 63 °C 65 °C 60 min
mash out Temperature 76 °C 76 °C 15 min
14.5 L Fly Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 17 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 26.1
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 21.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.6 L) 20
Total: 32.8  
Equipment Profile Used: System Default
 
Notes
  • 2 liter yeast starter
  • higher attenuation due to mashing at 63 degrees (Beta-amylase)
  • add sugar in the last 15 min of the boil
    FERMENTATION SCHEDULE
  • start at 18 degrees and raise to 27 over 5 days
  • fetment at 27 for 2 weeks
  • cold crash before bottling

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  • Last Updated: 2021-02-25 10:57 UTC