Shemay Be Red - Beer Recipe - Brewer's Friend

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Shemay Be Red

226 calories 23.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 80 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Brewer's Connection
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday May 10th 2014
1.068
1.017
6.7%
40.4
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 9.6%
1.50 lb Belgian Candi Sugar - Clear/Blond1.5 lb Belgian Candi Sugar - Clear/Blond 38 0 14.4%
6.60 lb Pale Malt Extract6.6 lb Pale Malt Extract - (late boil kettle addition) 35 20 63.4%
9.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Pale 6-Row0.25 lb Pale 6-Row 35 1.8 2.4%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.4%
0.25 lb German - Wheat Malt0.25 lb Wheat Malt 37 2 2.4%
1 oz American - Chocolate1 oz Chocolate 29 350 0.6%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 4.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.5 Boil 80 min 34.46 80%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 35 min 4.14 10%
0.25 oz Hallertau Hersbrucker0.25 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 1.8 10%
2.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tucson, AZ
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 11 94 63 172 191
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.5 g | 26 qt) 1.96 7.9  
Mash volume with grains (equipment estimates 6.5 g | 26 qt) 2.07 8.3  
Grain absorption losses (steeping) -0.16 -0.7  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.56 2.2  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.96 7.9
Equipment Profile Used: System Default
 
Notes

Grains
Heat 2 gallons of water to 162F. Turn off heat, add grain bag. (Do Not add grains to water above 165F.). Let temperature rest down to 152F. and hold at 152-154F. for 20 minutes, stirring grain bag gently from time to time.

Extract
With heat off add malt extract and candy sugar

Hops
Bring to a boil.
At boil add 2 oz. Tettnanger hops for 80 minutes
Add .25 oz Styrian Golding hops & .25 oz Hallertau hops for 35 minutes

Fermentation
Ferment 7-10 days at 68 -72F. You can also go from primary to secondary after 6 days and leave in secondary 8 days.

Final specific gravity should be 1.012 - 1.014.

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  • Last Updated: 2014-07-30 04:20 UTC