Drunk Munk 25.c. - Beer Recipe - Brewer's Friend

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Drunk Munk 25.c.

283 calories 23.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 95 min
Batch Size: 15.5 gallons (fermentor volume)
Pre Boil Size: 17.41 gallons
Post Boil Size: 16.41 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: J. Eddy
Hop Utilization: 98%
Calories: 283 calories (Per 16oz)
Carbs: 23.6 g (Per 16oz)
Created: Friday January 14th 2022
1.086
1.014
9.4%
34.8
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Belgian - Pilsner20 lb Pilsner 37 1.6 44.8%
10 lb Corn Sugar - Dextrose10 lb Corn Sugar - Dextrose 42 0.5 22.4%
5 lb New Zealand - Malted Rye5 lb Malted Rye 40.2 3 11.2%
4 lb American - White Wheat4 lb American - White Wheat 40 2.8 9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 6.7%
1.50 lb Bestmalz - BEST Acidulated1.5 lb BEST Acidulated 35.9 2.81 3.4%
16 oz Munich Malt16 oz Munich Malt 36.8 7.87 2.2%
3 oz Belgian - Special B3 oz Special B 34 115 0.4%
44.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Charles Faram - Olicana2 oz Olicana Hops Pellet 8 Boil at 212 °F 20 min 8.83 33.3%
2 oz Azacca2 oz Azacca Hops Pellet 15 Boil at 212 °F 30 min 21.01 33.3%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Boil 10 min 4.96 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.72 psi       Temp: 38 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.52 gal Vorlauf 65 °F 122 °F 25 min
5 gal Strike 122 °F 152 °F 60 min
10 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 122 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.1 gal (72.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.1 gal (24.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.95 gal (71.8 qt). Suggest reducing strike water volume to 9.23 gal (36.9 qt) and adding 5.95 gal (23.8 qt) sparge/top-off. 15.18 60.7  
Strike water volume at mash thickness of 1.75 qt/lb 15.18 60.7  
Mash volume with grains 17.95 71.8  
Grain absorption losses -4.34 -17.3  
Remaining sparge water volume (equipment estimates 6.73 g | 26.9 qt) 6.04 24.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 18.1 g | 72.4 qt) 17.41 69.6  
Boil off losses -2.38 -9.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 15.5 g | 62 qt) 16.41 65.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16.41 g | 65.6 qt) 15.5 62  
Total: 21.22 84.9
Equipment Profile Used: System Default
"Drunk Munk 25.c." Belgian Golden Strong Ale beer recipe by J. Eddy. All Grain, ABV 9.35%, IBU 34.8, SRM 5.49, Fermentables: (Pilsner, Corn Sugar - Dextrose, Malted Rye, American - White Wheat, Flaked Oats, BEST Acidulated, Munich Malt, Special B) Hops: (Olicana, Azacca, Wakatu) Other: (Calcium Chloride (dihydrate), Gypsum, Epsom Salt, Salt)
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  • Last Updated: 2024-01-22 16:07 UTC