Fjord & Fjell Betelgeuse - Beer Recipe - Brewer's Friend

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Fjord & Fjell Betelgeuse

174 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 68.7 liters
Pre Boil Gravity: 11.4 °P (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday September 25th 2017
14.1 °P
2.6 °P
6.2%
32.8
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.48 kg German - Pilsner6.48 kg Pilsner 38 2.77 45.4%
5.75 kg United Kingdom - Maris Otter Pale5.75 kg Maris Otter Pale 38 8.51 40.3%
0.79 kg German - CaraMunich III0.79 kg CaraMunich III 34 150.61 5.5%
0.71 kg German - CaraRed0.71 kg CaraRed 34 51.87 5%
0.55 kg German - Acidulated Malt0.55 kg Acidulated Malt 27 7.58 3.9%
14.28 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 12.9 Boil 75 min 16.15 14.3%
50 g Hallertauer Tradition50 g Hallertauer Tradition Hops Leaf/Whole 6.2 Boil 30 min 10.38 28.6%
40 g Savinjski Golding40 g Savinjski Golding Hops Pellet 4.1 Boil 10 min 2.85 22.9%
30 g Savinjski Golding30 g Savinjski Golding Hops Pellet 4.1 Boil 5 min 1.18 17.1%
30 g Savinjski Golding30 g Savinjski Golding Hops Pellet 4.1 Whirlpool at 90 °C 15 min 2.24 17.1%
175 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med/Low
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 387 B cells required
Belgian Ale Yeast M27
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 387 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Pre-boil: 65 l / 12.6 P
Post-boil: 58 l / 14.1 P
Water additions:
- Gypsum: 4g
- Table salt: 4.5g
- Calcium chloride: 1.5g
Sparge water:
- Lactic acid: ˜ 6ml / pH 6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.5 L Mash In Temperature -- 68 °C 60 min
21 L Mash Out Infusion -- 73 °C 30 min
22 L Sparge Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 64.43 L. Suggest reducing initial water volume to 45.4 L and adding 19.03 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 35.7
Mash volume with grains 45.1
Grain absorption losses -14.3
Remaining sparge water volume (equipment estimates 43.9 L) 48.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.4 L) 68.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 55.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 55
Total: 83.9  
Equipment Profile Used: System Default
 
Notes

Starter: 2l at 9P from 300 ml slurry / stirplate 1-2 day

Last Updated and Sharing
 
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  • Last Updated: 2018-08-12 08:23 UTC
  • Snapshot Created: 2017-09-25 17:56 UTC
  • Link To Parent Recipe