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les Deux Anges

244 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 10.0001 gallons (fermentor volume)
Pre Boil Size: 13.7801 gallons
Efficiency: 70% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Saturday May 7th 2011
1.073
1.022
6.7%
23.7
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.50 lb Pilsner (2 Row) Bel19.5 lb Pilsner (2 Row) Bel 0 2 70%
3.88 lb Munich Malt3.875 lb Munich Malt 37 9 13.9%
1.25 lb Aromatic Malt1.25 lb Aromatic Malt 0 26 4.5%
0.87 lb Caravienne Malt0.874999 lb Caravienne Malt 0 22 3.1%
0.31 lb Biscuit Malt0.312 lb Biscuit Malt 0 23 1.1%
0.06 lb Black Malt - 2-Row (Briess)0.0625011 lb Black Malt - 2-Row (Briess) 0 500 0.2%
2 lb Candi Sugar, Clear2 lb Candi Sugar, Clear 42 1 7.2%
27.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.81 oz Magnum0.811301 oz Magnum Hops Pellet 11 Boil 90 min 23.2%
2.68 oz Strisslespalt2.68082 oz Strisslespalt Hops Pellet 2.5 Boil 20 min 76.8%
3.49 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0 lb Gypsum (Calcium Sulfate) Other Boil 90 min.
0.01 lb Epsom Salt (MgSO4) Other Boil 90 min.
0.07 lb Calcium Chloride Other Boil 90 min.
 
Yeast
Wyeast - European Ale 1338
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
62 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.8325 gal Sacc Rest Infusion -- 147 °F 90 min
Mash out Infusion -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.38 gal (49.52 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.38 gal (1.52 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.43 gal (57.7 qt). Suggest reducing strike water volume to 9.77 gal (39.08 qt) and adding 2.43 gal (9.7 qt) sparge/top-off. 12.2 48.8  
Strike water volume at mash thickness of 1.75 qt/lb 12.2 48.8  
Mash volume with grains 14.43 57.7  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 5.32 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.38 g | 49.5 qt) 13.78 55.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 17.51 70.1
Equipment Profile Used: System Default
 
Notes

Start fermantation at 66 deg F but as fermantation begins to slow raise them one deg F per day to 70 deg F. When finished cold crash and lager three to four weeks. Then cellar for at least three months.

Optional yeast: WLP011 European Ale

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  • Last Updated: 2011-05-07 15:06 UTC