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Leftover bier de table (Tafelbier)

126 calories 10.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Endre - Norway
Calories: 126 calories (Per 330ml)
Carbs: 10.1 g (Per 330ml)
Created: Monday June 22nd 2026
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OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 12

1.042
1.006
4.7%
13.1
3.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Belgian - Pilsner1.7 kg Pilsner 37 1.6 47.1%
0.50 kg Tate and Lyle - Golden Syrup0.5 kg Golden Syrup - (late boil kettle addition) 40 1 13.9%
0.50 kg Joe White - Raw Wheat0.5 kg Raw Wheat 20 1.5 13.9%
0.40 kg Cane Sugar0.4 kg Cane Sugar - (late boil kettle addition) 46 0 11.1%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 5.5%
0.17 kg German - Wheat Malt0.17 kg Wheat Malt 37 2 4.7%
0.07 kg Bestmalz - BEST Melanoidin Light0.068 kg BEST Melanoidin Light 34.5 19.5 1.9%
0.07 kg Honey Malt0.068 kg Honey Malt 37 25 1.9%
3.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 12 Boil 60 min 8.47 20%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 10 min 2.3 40%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 10 min 2.3 40%
25 g / $ 0.00
 
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:
21.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Oslo water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.8
Mash volume with grains 8.6
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 25.1 L) 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 32.1  
Equipment Profile Used: System Default
"Leftover bier de table (Tafelbier)" Belgian Specialty Ale beer recipe by Endre - Norway. All Grain, ABV 4.67%, IBU 13.08, SRM 3.04, Fermentables: (Pilsner, Golden Syrup, Raw Wheat, Cane Sugar, Flaked Oats, Wheat Malt, BEST Melanoidin Light, Honey Malt) Hops: (Magnum, Fuggles, Tettnanger)
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  • Public: Yup, Shared
  • Last Updated: 2026-06-25 14:10 UTC