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Belgian Brown

213.41 calories 19 g
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jeff
Calories: (Per )
Carbs: (Per )
Created Monday March 17th 2014
1.065
1.012
6.99%
20.99
17.49
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 66.3%
1.25 lb Belgian - Caramel Pils1.25 lb Caramel Pils 34 8 9.7%
0.75 lb Belgian - Aromatic0.75 lb Aromatic 33 38 5.8%
0.33 lb Belgian - Special B0.33 lb Special B 34 115 2.6%
2 lb Belgian Candi Syrup - Dark2 lb Belgian Candi Syrup - Dark - (late addition) 32 80 15.6%
12.83 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Styrian Goldings28 g Styrian Goldings Hops Pellet 5.5 Boil 90 min 20.99 100%
28 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Mash In Temperature 150 °F 60 min
5 gal Fly Sparge 170 °F 0 min
Mash Out Temperature 160 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp 5.2 Stabilizer Water Agt Mash 90 min.
1 each Whilfloc Fining Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 4.2oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Crystal Geyser
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6 4 11 0 1 60
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.64 38.6  
Strike water volume at mash thickness of 1.5 qt/lb 4.81 19.2  
Remaining sparge water volume 4.83 19.3  
Grain absorption losses -1.6 -6.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.79 31.1  
Boil off losses -2.25 -9  
Hops absorption losses -0.04 -0.1  
Amount going into fermentor 5.5 22  
Total: 9.64 38.6
 
Notes

Sugar as a late addition. 48 hours after pitching, mix sugar with a quart of sanitary water. Heat to 140F to mix. Cool to room temp. Add to fermenter.

Ferment for 14 days at ambient temperature of 65F. Carboy temperature should free rise as yeast desires.

Cold crash 3 days at 35F.

Transfer to keg with 4.2 oz of table sugar. Allow to condition for at least four weeks at 65F.

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  • Last Updated: 2017-09-09 19:02 UTC