The Dumpling - Beer Recipe - Brewer's Friend

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The Dumpling

214 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TristanMW
Calories: 214 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Sunday November 19th 2017
1.070
1.014
7.4%
43.3
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.15 kg Belgian - Pilsner6.15 kg Pilsner 37 1.6 90.3%
0.66 kg Belgian - Munich0.66 kg Munich 38 6 9.7%
6.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galaxy15 g Galaxy Hops Pellet 14.25 First Wort 0 min 27.91 33.3%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 20 min 15.37 33.3%
15 g Galaxy15 g Galaxy Hops Pellet 14.25 Boil 0 min 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
1 tsp Yeast Nutrient Other Boil 20 min.
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
Yes
Fermentation Temp:
29 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
Brettanomyces bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
29 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Temperature -- 77 °C 10 min
Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 19.7
Mash volume with grains 24.2
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 14.9 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 36.1  
Equipment Profile Used: System Default
 
Notes
  • Saison yeast will require warmer fermentation temperatures.

  • Primary for 3 weeks then transfer to secondary over Brett 5112 for 4 months.

  • Package in crowned champagne bottles.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-02 11:40 UTC