Belgian 2/18 - Beer Recipe - Brewer's Friend

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Belgian 2/18

224 calories 25.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: MM
Calories: 224 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Saturday February 17th 2018
1.072
1.022
6.6%
22.4
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 84%
0.23 kg Belgian - Aromatic0.227 kg Aromatic 33 38 3.8%
0.23 kg Belgian - Wheat0.227 kg Wheat 38 1.8 3.8%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.4%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 90 min 2.5 6%
78 g Hallertau Mittelfruh78 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 19.89 94%
83 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g orange peel Flavor Boil 5 min.
20 g coriander Spice Boil 5 min.
1 tsp Irish Moss Water Agt Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chimay
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
20 L for the Mash
14 for thr Sparge

1g Gypsum
2g Epsom
7g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 70 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.6
Mash volume with grains 17.2
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 20.3 L) 21.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mash 70 for 60 then 75 for 10

Sparge 75 by hand

5g hops before sparge

Boil 90 mins

Ferment 18 C for 7 days the +1 C every day to 25 C

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-02-18 13:19 UTC