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La Chouffe clone

212 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 20.69 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Brewer's Friend
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday November 29th 2023
1.065
1.010
7.3%
27.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.81 kg Belgian - Pilsner4.81 kg Pilsner 37 1.6 84.2%
600 g Tate and Lyle - Golden Syrup600 g Golden Syrup - (late boil kettle addition) 40 1 10.5%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 8 3.5%
104 g German - Acidulated Malt104 g Acidulated Malt 27 3.4 1.8%
5.71 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Styrian Goldings26 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.96 50%
13 g Saaz13 g Saaz Hops Pellet 3.75 Boil 30 min 5.49 25%
13 g Saaz13 g Saaz Hops Pellet 3.75 Boil 5 min 1.42 25%
52 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Coriander Spice Boil 15 min.
1 each Protafloc Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 111.6 g       Temp: 20 °C       CO2 Level: 2.4 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 L Infusion 62 °C 62 °C 90 min
8.6 L Dunk sparge 10 mins Sparge 77 °C 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.1 L) 26.7
Mash volume with grains (equipment estimates 32.4 L) 30.1
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.1 L) 20.7
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 17.5 L) 18.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 18.5 L) 17.5
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

This is a brew-in-a-bag (BIAB) recipe which assumes a brewhouse efficiency of 68%.
I recommend a longer 90 minute mash at 62C to ensure this level of efficiency
Check the pre-boil and temperature-adjusted gravity to make final adjustments to amount of candi sugar or substitute to be added in last 15 minutes of boil, to achieve target OG

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  • Last Updated: 2024-09-01 15:06 UTC