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Pissing Boy

313 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 19.3 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 313 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Friday March 27th 2015
22.5 °P
5.1 °P
9.7%
38.7
25.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 54.1%
3 lb German - Munich Light3 lb Munich Light 37 6 16.2%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 2.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.4%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.4%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.4%
1 lb Belgian - Special B1 lb Special B 34 115 5.4%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 2.7%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12 Boil 60 min 31.73 33.3%
2 oz Saaz2 oz Saaz Hops Leaf/Whole 2.4 Boil 20 min 6.99 66.7%
3 oz / $ 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 703 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 2.38 9.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 6.5 26  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Do a Mash rest at 122 (20-30 min), then again at 140 (20-30 min), then bring to 158 for 45 min.

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  • Last Updated: 2016-07-22 16:06 UTC