Valor - Beer Recipe - Brewer's Friend

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Valor

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Kevin Kostiuk
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday January 7th 2018
1.052
1.012
5.2%
31.4
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb Belgian - Pale Ale6.25 lb Pale Ale 38 3.4 58.5%
1.25 lb American - Caramel / Crystal 10L1.25 lb Caramel / Crystal 10L 35 10 11.7%
1 oz American - Black Barley1 oz Black Barley 27 530 0.6%
1.65 lb Belgian Candi Sugar - Clear/Blond (0L)1.65 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 15.4%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 11.7%
3.55 oz German - Acidulated Malt3.55 oz Acidulated Malt 27 3.4 2.1%
10.68 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Hersbrucker3 oz Hallertau Hersbrucker Hops Pellet 2 Boil 60 min 22.11 65.2%
0.67 oz Styrian Goldings0.67 oz Styrian Goldings Hops Pellet 3.7 Boil 15 min 4.53 14.6%
0.33 oz Styrian Goldings0.33 oz Styrian Goldings Hops Pellet 3.7 Dry Hop 7 days 7.2%
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 4.3 Boil 15 min 4.72 13%
4.60 oz / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
White Labs Brett Brux
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 8.5 oz       CO2 Level: 4.125 Volumes
 
Target Water Profile
City of Santa Barbara
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 40 77 60 235 415
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.39 13.6  
Mash volume with grains 4.11 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 6.02 g | 24.1 qt) 5.49 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.03 g | 32.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.14 0.5  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Recipe guide:
http://www.belgiansmaak.com/orval-trappist-ale/

https://www.northernbrewer.com/pages/priming-sugar-calculator

Volume CO2 per gravity points discussion:
https://www.homebrewersassociation.org/forum/index.php?topic=2177.0

Added gravity points of priming sugar:
https://www.homebrewtalk.com/forum/threads/how-much-will-priming-sugar-change-my-final-gravity.15572/

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  • Last Updated: 2018-07-16 20:49 UTC