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BelgoMater

211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phillip Davis
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday June 11th 2016
1.064
1.014
6.6%
25.1
24.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 45%
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 22.5%
2.25 lb American - Munich - Light 10L2.25 lb Munich - Light 10L 33 10 14.5%
1.25 lb American - Aromatic Malt1.25 lb Aromatic Malt 35 20 8%
0.65 lb Belgian - Special B0.65 lb Special B 34 115 4.2%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180 32 180 3.2%
2.50 oz German - Acidulated Malt2.5 oz Acidulated Malt 27 3.4 1%
4 oz German - Carafa II4 oz Carafa II 32 425 1.6%
15.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 15.5 19.4%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 15 min 9.62 80.6%
1.55 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 tsp of gypsum, 0.5 tsp's of epsom and 1 tsp of calcium chloride
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.65 22.6  
Mash volume with grains 6.85 27.4  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 5.94 23.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 9.06 g | 36.2 qt) 9.5 38  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.59 46.4
Equipment Profile Used: System Default
 
Notes

hit a good mash ph of 5.16 with it being 5.36 corrected at room temp. Did my usual filtered water/RO spill with salts added about 45 minutes into the mash. Slow sparge after the mash out brough up to about 160-165ish.

Tried not to over-crush the grain with, what looks like a good sparge water filter bed. If efficiency is off I'm sure it's because it's under crushed.

mashed in with temp about 165-166 and hit around 153-155ish.

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  • Last Updated: 2016-06-19 00:01 UTC