Tafelbier Strong - Beer Recipe - Brewer's Friend

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Tafelbier Strong

130 calories 11 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 90% (brew house)
Rating:
4.00 (1 Review)

Calories: 130 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Friday August 25th 2017
1.043
1.007
4.7%
10.2
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 38.5%
1.90 kg Belgian - CaraVienne1.9 kg CaraVienne 34 20 20.9%
0.90 kg United Kingdom - Wheat0.9 kg Wheat 37 2 9.9%
0.80 kg Belgian - Aromatic0.8 kg Aromatic 33 38 8.8%
2 kg Belgian Candi Sugar - Clear/Blond (0L)2 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 22%
9.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 kg Liberty0.05 kg Liberty Hops Pellet 3.2 Aroma 60 min 7.8 66.7%
0.03 kg Hallertau Hersbrucker0.025 kg Hallertau Hersbrucker Hops Pellet 4 Aroma 15 min 2.42 33.3%
0.08 kg / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.08 L. Suggest reducing initial water volume to 45.4 L and adding 20.68 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 86.32 L. Suggest reducing initial strike volume to 40.71 L and adding 40.92 L sparge/top-off. 81.6
Strike water volume (equipment estimates 72.7 L) 81.6
Mash volume with grains (equipment estimates 77.4 L) 86.3
Grain absorption losses -7.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 66.1 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 60
Volume into fermentor 60
Total: 81.6  
Equipment Profile Used: System Default
 
Notes
  • Fermento correto: Belgian Abbey II-WY-1762;
  • lúpulo de aroma correto: Tradition ;

  • OG alcançada: 1,044;

  • Após 7 dias de fermentação:
    FG alcançada: 1,005;

  • Elevar a temperatura para 24º C por 3 dias;

  • Após os 3 dias abaixar a temperatura para 4º C por 3 dias;

  • Engarrafar no 15º dia:
    adicionar na garrafa 8 g para 1 L e 4, 8 g para 600 ml;

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  • Last Updated: 2017-09-17 18:59 UTC