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Bocken Bruse

190 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24.2 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Thursday November 29th 2018
1.063
1.007
7.3%
31.9
15.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pilsner5 kg Pilsner 38 2.77 76.8%
0.21 kg German - Acidulated Malt0.21 kg Acidulated Malt 27 7.58 3.2%
0.20 kg Belgian - Special B0.2 kg Special B 34 305.39 3.1%
0.60 kg German - Floor-Malted Bohemian Wheat0.6 kg Floor-Malted Bohemian Wheat 38 3.84 9.2%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)0.5 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 7.7%
6.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 11 Boil 60 min 23.38 50%
20 g Magnum20 g Magnum Hops Pellet 11 Boil 10 min 8.48 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Wyeast - Beer Nutrient Water Agt Mash 15 min.
1 g Whirlfloc Water Agt Mash 15 min.
0.01 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 164.6 g       Temp: 20 °C       CO2 Level: 5.05 g/l
 
Target Water Profile
Wienna Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 30 50 70 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.9 L Försockring Temperature -- 66 °C 60 min
4 L Sparge -- 70 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.4 L) 34.9
Mash volume with grains (equipment estimates 40.4 L) 38.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 28
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 24 L) 24.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.2 L) 24
Total: 34.9  
Equipment Profile Used: System Default
"Bocken Bruse" Belgian Specialty Ale beer recipe by gneta. BIAB, ABV 7.25%, IBU 31.86, SRM 15.65, Fermentables: (Pilsner, Acidulated Malt, Special B, Floor-Malted Bohemian Wheat, Belgian Candi Syrup - Clear (0L)) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Beer Nutrient, Whirlfloc, Lactic acid)
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  • Last Updated: 2020-05-09 11:04 UTC