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Greg's CBC

274 calories 24.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 274 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Wednesday May 17th 2017
1.089
1.017
9.3%
28.4
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 70.9%
0.25 kg German - Carapils0.25 kg Carapils 35 1.3 3.5%
0.45 kg American - Wheat0.45 kg Wheat 38 1.8 6.4%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-450.9 kg Belgian Candi Syrup - D-45 32 45 12.8%
0.45 kg United Kingdom - Crystal 45L0.45 kg Crystal 45L 34 45 6.4%
7.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil 60 min 16.59 60%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.85 40%
75 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chimay Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 205
As derived from Bru'n Water
Base water is Melbourne (Aus) water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Recirculate for 30mins Infusion -- 65 °C 60 min
Mashout Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 17.9 L) 16.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Going into fermentor 21
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Actual Malt Used:
Weyermann (Ger) Premium Pilsner
Weyermann (Ger) Carapils
Best Malz (Ger) Wheat Malt
Joe White Maltings (Aus) Crystal light

Mash at 65C 60 minutes
Mash out 76C 15 minutes


90 minute boil. Chill to 17C. O2 for 60 seconds.
Ramp temp starting at 17C then raise to 20C over 7 days until reaching 1.010.
Drop to 10C for 1 week until reaching FG (1.008 – 1.009).
Crash to 1.5C for 1 week.

Bottle condition at cellar temps, (18C), for 6-12 months.

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  • Last Updated: 2017-06-10 21:43 UTC