Petrichor - Beer Recipe - Brewer's Friend

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Petrichor

194 calories 12.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
3.00 (1 Review)

Calories: 194 calories (Per 16oz)
Carbs: 12.9 g (Per 16oz)
Created: Wednesday November 15th 2017
1.060
1.005
7.4%
33.8
4.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.90 lb Belgian - Pale Ale7.9 lb Pale Ale 38 3.4 70.5%
3.30 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)3.3 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 29.5%
11.20 lbs / ₹ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz El Dorado2 oz El Dorado Hops Pellet 12.4 Whirlpool at 180 °F 30 min 33.77 100%
2 oz / ₹ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Cassia Powder Spice Boil 10 min.
5 g Coriander Powder Spice Boil 10 min.
2 g Whole Black Pepper Spice Boil 10 min.
1 g Whole Cardamom Spice Boil 10 min.
2 g Whole Clove Spice Boil 10 min.
17 g Sweet Orange Peels Flavor Kegging 5 days
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
82 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
₹ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 3.8 oz       CO2 Level: 3.5 Volumes
 
Target Water Profile
10569
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 120 58 166 140 291
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike = 138 Temperature -- 131 °F 30 min
2 gal Strike = 150 Temperature -- 146 °F 30 min
2 gal Strike = 160 Temperature -- 156 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 3.16 12.6  
Mash volume with grains 3.79 15.2  
Grain absorption losses -0.99 -4  
Remaining sparge water volume (equipment estimates 4.11 g | 16.5 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.04 g | 24.1 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.29 1.2  
Boil off losses -0.75 -3  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 8.24 33
Equipment Profile Used: System Default
 
Notes

1) Pitch @ 64, let free rise. Ferment under 15psi.
2) Lager for 1 week @ 34F.

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  • Last Updated: 2018-10-30 03:26 UTC