laVal Abbey Special - Beer Recipe - Brewer's Friend

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laVal Abbey Special

167 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 7.5 liters
Pre Boil Gravity: 7.1 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Morey/Brew Like a Monk
Calories: 167 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Monday March 5th 2018
13.6 °P
2.0 °P
6.2%
34.3
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Belgian - Pilsner0.7 kg Pilsner 37 1.6 77.8%
0.10 kg Belgian - CaraVienne0.1 kg CaraVienne 34 20 11.1%
0.10 kg Candi Syrup - Belgian Candi Syrup - Amber (40L)0.1 kg Belgian Candi Syrup - Amber (40L) 32 40 11.1%
0.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.90 g Perle3.9 g Perle Hops Pellet 8.2 Boil 80 min 27.45 24.4%
3.10 g Styrian Goldings3.1 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.88 19.4%
9 g Styrian Goldings9 g Styrian Goldings Hops Pellet 5.5 Dry Hop 7 days 56.3%
16 g / $ 0.00
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.2 L) 9.1
Mash volume with grains (equipment estimates 11.7 L) 9.7
Grain absorption losses -0.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 9.5 L) 7.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 3.8
Volume into fermentor 3.8
Total: 9.1  
Equipment Profile Used: System Default
 
Notes

Adapted from Brew Like a Monk by Stan Hieronymus.

Recipe notes adding a bottle of Orval dregs at bottling to capture Brett addition.

Expects 2 weeks for primary, 2 weeks secondary fermentation. Dry hops added for last week of secondary (old skool).

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  • Last Updated: 2018-03-05 20:59 UTC