Jean Quad Van Damme - Beer Recipe - Brewer's Friend

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Jean Quad Van Damme

338 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 338 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Wednesday June 27th 2018
1.102
1.018
11.0%
37.8
38.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 lb Belgian - Pilsner3.2 lb Pilsner 37 1.6 44.4%
1.60 lb Belgian - Pale Ale1.6 lb Pale Ale 38 3.4 22.2%
0.60 lb Belgian - CaraMunich0.6 lb CaraMunich 33 50 8.3%
0.30 lb Belgian - Biscuit0.3 lb Biscuit 35 23 4.2%
0.13 lb Belgian - Special B0.125 lb Special B 34 115 1.7%
0.05 lb Belgian - Chocolate0.05 lb Chocolate 30 340 0.7%
0.13 lb Belgian - Aromatic0.132 lb Aromatic 33 38 1.8%
0.80 lb Candi Syrup - Belgian Candi Syrup - D-900.8 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 11.1%
0.40 lb Candi Syrup - Belgian Candi Syrup - D-1800.4 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.6%
7.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Brewer's Gold0.4 oz Brewer's Gold Hops Pellet 9 Boil 60 min 29.66 50%
0.40 oz Styrian Goldings0.4 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 8.18 50%
0.80 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 qt Temperature -- 135 °F 15 min
Temperature -- 145 °F 45 min
Temperature -- 165 °F 25 min
Sparge -- 172 °F 5 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 2.25 9  
Mash volume with grains 2.73 10.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.17 g | 16.7 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.11 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.5 14
Equipment Profile Used: System Default
 
Notes

Separate boil down of 0.3 gal

Primary fermentation for 18 days
Secondary 3 days
Cold crash 3 days at 36 F

Bottle with champagne yeast

May mash at 149 F for 90 minutes instead

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  • Last Updated: 2018-06-28 04:01 UTC