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Friar Tuck

233 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 233 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Wednesday February 17th 2021
1.076
1.014
8.1%
20.7
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 58.1%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 5.8%
300 g Aromatic Malt300 g Aromatic Malt 35 20 3.5%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5.8%
0.80 kg United Kingdom - Wheat0.8 kg Wheat 37 2 9.3%
500 g Flaked Barley500 g Flaked Barley 32 2.2 5.8%
250 g Flaked Oats250 g Flaked Oats 33 2.2 2.9%
0.75 kg Proximity - Malted Oats0.75 kg Malted Oats 29.9 2.5 8.7%
8.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 9.99 35.3%
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 10 min 6.64 41.2%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 20 min 4.03 23.5%
85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
8 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
25 g Orange peel Water Agt Boil 50 min.
5 g Coriander Seed Water Agt Boil 55 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 148 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 7 16 50 60 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Strike -- 64 °C 70 min
Starting Mash Thickness: 6 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 53.95 L. Suggest reducing strike water volume to 40.05 L and adding 8.55 L sparge/top-off. 48.6
WARNING: Based on your provided mash thickness (6 L/kg), your strike volume will exceeds the total water needed for the recipe (43 L). Reduce mash thickness to 5.29 L/kg or increase pre-boil volume to 39.6 L.  
Strike water volume at mash thickness of 6 L/kg 48.6
Mash volume with grains 53.9
Grain absorption losses -8.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 34
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 23
Total: 43  
Equipment Profile Used: System Default
 
Notes

11ml lactic acid
1.5 x campden tablets
Protein rest @ 50 degrees for 20 min
64 degrees for 45 mins
72 degrees for 20 mins
77 degrees for 12 mins


start fermentation at 20 degrees
Raise temp by 0.6 degrees per day for 7 days
Rack and "lager" for 4 weeks

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  • Last Updated: 2021-02-24 15:04 UTC