Brewer's Friend

Print

Boulevard tap 7

206 calories 20.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: https://forum.norbrygg.no/threads/kommersielle-opp
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Thursday March 17th 2016
1.067
1.015
6.8%
37.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 kg German - Pale Ale9.3 kg Pale Ale 39 2.3 77.5%
2.40 kg Flaked Corn2.4 kg Flaked Corn 40 0.5 20%
0.30 kg German - Pale Wheat0.3 kg Pale Wheat 39 1.5 2.5%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.80 g Magnum8.8 g Magnum Hops Pellet 15 Boil 60 min 6.09 2.8%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 45 min 5.38 3.1%
200 g Amarillo200 g Amarillo Hops Pellet 8.6 Boil 5 min 15.81 62.7%
60 g Amarillo60 g Amarillo Hops Pellet 8.6 Whirlpool at 100 °C 0 min 10.32 18.8%
40 g Amarillo40 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 12.5%
318.80 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 50 min
Temperature -- 68 °C 25 min
Temperature -- 73 °C 15 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.79 L. Suggest reducing initial water volume to 45.4 L and adding 11.39 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 30
Mash volume with grains 37.9
Grain absorption losses -12
Remaining sparge water volume 37.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.8 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 48.2 L) 50
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 49.7
Total: 67.9  
Equipment Profile Used: System Default
 
Notes

Malts
Pale Malt - 77.5%
Flaked Maize - 20%
Malted Wheat - 2.5%

Mash in:
63 and rest for 50 minutes.
68 - 25 min
73- 15 min
Mash off at 78

We look for a beginning of boil gravity of 1063 and boil for 70 minutes to look for 1067 at the end of the boil.

Hops
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15 After beginning of boil
Amarillo - 15.7 IBU at 5 before end of boil
Amarillo - 10.7 IBU in the whirlpool

We cool the wort to 19 C, pitch with a high gravity Trappist strain (I suggest Wyeast 3787) and let it rise to 21 C. We ferment at 21 until we reach 1028 at which point we temp up to 23 for the remainder of fermentation. Ending FG is 1009.

Dry Hopping
Amarillo .089 kg/bbl (0,76 g pr. liter )

Last Updated and Sharing
 
689
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-17 20:41 UTC