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JSBREWSKI Belgian Winter Warmer

187 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.39 liters
Post Boil Size: 22.65 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 187 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday December 15th 2023
1.062
1.007
7.2%
14.7
24.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Canadian - Pale 2-Row4 kg Pale 2-Row 36 1.75 72%
0.05 kg United Kingdom - Coffee Malt0.05 kg Coffee Malt 36 150 0.9%
0.15 kg American - Chocolate0.15 kg Chocolate 29 350 2.7%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 10.8%
16 oz Candi Syrup - Belgian Candi Syrup - D-18016 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 8.2%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose 42 0.5 5.4%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Leaf/Whole 9 Boil 60 min 14.67 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Lactic acid Water Agt Mash 1 hr.
0.50 tsp Salt Water Agt Mash 1 hr.
1 oz Coriander Water Agt Boil 2 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.4 L Strike -- 66 °C --
19.8 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 17.5 L) 19.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.4 L) 28.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.7 L) 21
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

1tsp lactic to mash, ph was 5.1 added 1/4 tsp chalk
1st batch og was 1.050, grains milled too fine? Added 300g dextrose brought up to 1.054.
Fg was

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  • Last Updated: 2023-12-16 21:11 UTC