A claus de sorra - Beer Recipe - Brewer's Friend

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A claus de sorra

204 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 75 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.5 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sergi
Calories: 204 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday July 20th 2021
1.063
1.007
7.4%
35.1
9.1
5.8
5.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Castle Malting - Château Pale Ale1.5 kg Château Pale Ale 38 3.4 60%
0.25 kg Castle Malting - Château Wheat Blanc0.25 kg Château Wheat Blanc 38 1.8 10%
0.25 kg Castle Malting - Château Cara Gold0.25 kg Château Cara Gold 34 45 10%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 20%
2.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Artisan - Saaz (Czech)25 g Saaz (Czech) Hops Pellet 3.5 First Wort 55 min 28.41 50%
12.50 g Artisan - Saaz (Czech)12.5 g Saaz (Czech) Hops Pellet 3.5 Boil 15 min 6.13 25%
12.50 g Artisan - Saaz (Czech)12.5 g Saaz (Czech) Hops Pellet 3.5 Boil 1 min 0.53 25%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 g/l musgo irlandes 0.05 € / g
0.02 € 		Water Agt Boil 15 min.
2 g Sulfato de calci 2.80 € / each
5.60 € 		Water Agt Mash 0 min.
5.62 €
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 70       Temp: 20 °C       CO2 Level: 3 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20 L) 14.4
Mash volume with grains (equipment estimates 21.3 L) 15.7
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.1 L) 11.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Volume into fermentor 10
Total: 14.4  
Equipment Profile Used: System Default
"A claus de sorra" Belgian Golden Strong Ale beer recipe by Sergi. BIAB, ABV 7.41%, IBU 35.07, SRM 9.13, Fermentables: (Château Pale Ale, Château Wheat Blanc, Château Cara Gold, Cane Sugar) Hops: (Saaz (Czech)) Other: (musgo irlandes, Sulfato de calci)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-09-25 06:57 UTC