Premiere D'emon Xmas - Beer Recipe - Brewer's Friend

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Premiere D'emon Xmas

220 calories 18.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 330ml)
Carbs: 18.6 g (Per 330ml)
Created: Tuesday August 19th 2014
1.072
1.012
7.9%
30.4
19.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 66.2%
0.10 kg United Kingdom - Munich0.1 kg Munich 37 6 3.3%
0.07 kg Belgian - Special B0.07 kg Special B 34 115 2.3%
0.40 kg Candi Syrup - Belgian Candi Syrup - Dark0.4 kg Belgian Candi Syrup - Dark 32 80 13.2%
0.20 kg German - Wheat Malt0.2 kg Wheat Malt 37 2 6.6%
0.20 kg German - Abbey Malt0.2 kg Abbey Malt 33 17 6.6%
0.05 kg Belgian - Aromatic0.05 kg Aromatic 33 38 1.7%
3.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 60 min 13.95 37.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 11.48 37.5%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.94 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g crushed coriander seeds Spice Boil 5 min.
5 g clove Spice Boil 5 min.
5 g ginger, chopped Spice Boil 5 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L 72 grader i med ph pulver Infusion -- 65 °C 90 min
6 L Infusion -- 100 °C 6 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 10.5
Mash volume with grains 12.2
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 11.5 L) 8.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 18.8 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Going into fermentor 10
Total: 19.2  
Equipment Profile Used: System Default
 
Notes

Ph pulver i mash.

ner till 18C.
stig till 26 över 7 dar, 1-2 grader per dag.
sen ner till 20-22 grader igen.

8 gram socker per L.

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  • Last Updated: 2015-10-22 12:42 UTC