Iron Brewer 2018 - Grocery Store Beer - Beer Recipe - Brewer's Friend

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Iron Brewer 2018 - Grocery Store Beer

230 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 8.5 gallons (fermentor volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday January 31st 2018
1.070
1.013
7.5%
21.8
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.55 lb Belgian - Pilsner18.55 lb Pilsner 37 1.6 82.6%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.2%
2 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)2 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 8.9%
1.40 lb Raisins (dried)1.4 lb Raisins (dried) - (late boil kettle addition) 29.25 0 6.2%
22.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.55 oz East Kent Goldings1.55 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.82 33.3%
1.55 oz East Kent Goldings1.55 oz East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 3.23 33.3%
1.55 oz East Kent Goldings1.55 oz East Kent Goldings Hops Leaf/Whole 5 Boil 1 min 0.7 33.3%
4.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.36 oz Raisins Flavor Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 7 8 21 26 80
Chimay profile in bru'n water
100% RO water
.77g - calcium chloride
1.93g - epsom salt
1.00g - pickling lime

3.08ml - phosphoric acid 75%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.66 gal (58.62 qt). Suggest reducing initial strike volume to 10.48 gal (41.9 qt) and adding 2.66 gal (10.62 qt) sparge/top-off. 13.13 52.5  
Strike water volume (equipment estimates 12.5 g | 50 qt) 13.13 52.5  
Mash volume with grains (equipment estimates 14.03 g | 56.1 qt) 14.66 58.6  
Grain absorption losses -2.38 -9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.87 g | 39.5 qt) 10.5 42  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 8.5 34  
Volume into fermentor 8.5 34  
Total: 13.13 52.5
Equipment Profile Used: System Default
 
Notes

CaraMunich will be homemade using the pilsner using this technique
http://drinks.seriouseats.com/2012/01/homebrewing-make-your-own-crystal-malt-for-beer-how-to-technique.html

Candi Syrup homemade using this technique
https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/

Plums added after Primary fermentation

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  • Last Updated: 2018-02-04 02:13 UTC