Belgian Amber - Fruitcake - Beer Recipe - Brewer's Friend

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Belgian Amber - Fruitcake

221 calories 21.5 g 0.33 L
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 221 calories (Per 0.33L)
Carbs: 21.5 g (Per 0.33L)
Created: Wednesday January 26th 2022
1.072
1.016
7.4%
26.7
11.7
5.2
313.20
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Vienna Malt5 kg Vienna Malt kr 22.00 / kg
kr 110.00 		37 3.5 76.9%
0.50 kg German - CaraHell0.5 kg CaraHell kr 31.00 / kg
kr 15.50 		34 11 7.7%
0.50 kg Crisp Malting - Crystal 60L0.5 kg Crystal 60L kr 33.00 / kg
kr 16.50 		33.1 60 7.7%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.7%
6.50 kg / kr 142.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops kr 0.59 / g
kr 17.70 		Leaf/Whole 5.5 Boil 60 min 16.37 42.9%
20 g Huell Melon20 g Huell Melon Hops kr 0.69 / g
kr 13.80 		Leaf/Whole 7.2 Boil 15 min 7.09 28.6%
20 g Huell Melon20 g Huell Melon Hops kr 0.69 / g
kr 13.80 		Leaf/Whole 7.2 Whirlpool 0 min 3.27 28.6%
70 g / kr 45.30
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed kr 0.50 / g
kr 5.00 		Spice Boil 15 min.
20 g Orange Zest kr 1.00 / g
kr 20.00 		Spice Boil 15 min.
7.93 ml Lactic acid kr 240.00 / L
kr 1.90 		Water Agt Mash 1 hr.
1 ml Protafloc Fining Boil 15 min.
kr 26.90
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
kr 99.00 / each
kr 99.00
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
kr 99.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 144.5 g       Temp: 23 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 2.2 8.4 12 18 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Slow rising 500W heater Strike 63 °C 67 °C 60 min
20 L Recirculate 15 min Fly Sparge 67 °C 67 °C 60 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.3 L/kg 13.5
Mash volume with grains 17.5
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 24 L) 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 28
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22.1 L) 24
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.9 L) 22
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mash:

Total strike water volume 20 l, whence 13,5 l within malt pipe.

Malt pipe lowered onto the bottom protector to gain volume.

Wrong strike temperature:
Calculated, 74,4 °C strike, 63 °C first rest.
Achieved, 74°C strike, 69 °C first rest.
(New calculations, 68,5 °C strike, 63 °C first rest).

Mash pH:
Calculated pH 5,56.
Achieved, pH 5,5-5,6.
Correction to pH 5,2 with 8 ml lactic acid successful.


Fly sparge:

Wrong sparge water temperature:
Recommended, 76 °C.
Achieved, 68 °C, (probably lower by the end).

Wrong sparge water volume:
Calculated, 16 l.
Required, 20 l.

Strange phenomenon sighted while the surface water cleared up, the malt was packed together creating a gap to the wall. Presumably creating a water channel past the malt.

Wrong sparge time:
Due to the lack if hot sparge water the process was paused for 15 min to heat more.

Acquired volume, 28,5 l.

Exchange, preboil:
Calculated PB, 1,051.
Achieved, 1,054.
This brings the estimated efficiency from 72% to 76%.


Boil:

Skimming started at 80 °C.

Sugar added with 15 min left.

Boil volume:
Calculated, start 28 l, end 24 l.
Achieved, start 28,5 l, end 24 l.

Total cooling time, 15 min (to 20 °C).

Exchange, original gravity:
Calculated OG, 1,066.
Achieved, 1,072.
This brings the efficiency from 72% to 79%.


Fermentation:

Fermentation volume, 22,5 l (after screening).

Fermentation temperature:
Desired, 23 °C.
Achieved, 20-22 °C.

Final gravity:
Desired, 1.016
Achieved, 1.015

Priming:
145 g sugar
Which gives an ABV at 7.69 %

Rich sweet taste with a steady Belgian character, not too malty and taste paler than it is.

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  • Last Updated: 2022-04-13 11:09 UTC