Nepo 10 - Beer Recipe - Brewer's Friend

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Nepo 10

257 calories 21 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 4200 liters (fermentor volume)
Pre Boil Size: 4400 liters
Post Boil Size: 4200 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 257 calories (Per 330ml)
Carbs: 21 g (Per 330ml)
Created: Friday February 3rd 2023
1.084
1.013
9.4%
7.2
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 kg Briess - Caramel Vienne 20L Malt75 kg Caramel Vienne 20L Malt 35.9 20 6.1%
800 kg Franco-Belges - Pilsen Malt800 kg Pilsen Malt 39 1.7 65.3%
150 kg Belgian - Wheat150 kg Wheat 38 1.8 12.2%
150 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)150 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 12.2%
50 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)50 kg Belgian Candi Syrup - Clear (0L) - (late fermenter addition) 32 0 4.1%
1,225 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 kg Saaz2 kg Saaz Hops Pellet 3.5 Boil at 99 °C 60 min 3.49 20%
3 kg Saaz3 kg Saaz Hops Pellet 3.5 Whirlpool at 99 °C 15 min 1.03 30%
5 kg Styrian Goldings5 kg Styrian Goldings Hops Pellet 5.5 Whirlpool at 99 °C 15 min 2.68 50%
10 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Calcium Chloride (dihydrate) Water Agt Mash --
0.20 kg Calcium Chloride (dihydrate) Water Agt Boil --
50 g Servomyces Other Boil --
0.20 kg Protafloc Fining Mash --
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Kilograms
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 84968 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 47775.3 g       Temp: 20 °C       CO2 Level: 5.2 g/l
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3100 L Mashing-in Infusion 60 °C 55 °C 20 min
protein rest - pH : 5,2 Infusion 55 °C 55 °C 5 min
Beta rest - pH : 5,2 Infusion 55 °C 62 °C 60 min
saccharification rest Infusion 63 °C 71 °C 20 min
mash-off Infusion 72 °C 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 4215.7 L  
WARNING: Mash tun capacity exceeded. Volume required: 3751.5 L 3075
Strike water volume at mash thickness of 3 L/kg 3075
Mash volume with grains (equipment estimates 3711.5 L) 3751.5
Grain absorption losses -1025
Remaining sparge water volume (equipment estimates 2056.7 L) 2350.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 4105.8 L) 4400
Volume increase from sugar/extract (late additions) 109.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -10
Post boil Volume 4200
Hops absorption losses (whirlpool, hop stand) -40
Top off amount 40
Going into fermentor 4200
Total: 5425.9  
Equipment Profile Used: System Default
 
Notes

Spunding 1,9 bar fin de fermentation post diacetyl rest

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  • Last Updated: 2023-02-03 16:18 UTC