Clone Kwak - Beer Recipe - Brewer's Friend

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Clone Kwak

258 calories 27.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 80 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 258 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created: Friday June 21st 2019
1.083
1.022
7.9%
30.2
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Munich1 kg Munich 38 6 13.7%
5.60 kg Belgian - Pilsner5.6 kg Pilsner 37 1.6 76.8%
0.19 kg Belgian - Special B0.19 kg Special B 34 115 2.6%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 6.9%
7.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Styrian Goldings13 g Styrian Goldings Hops Pellet 4.9 Boil 80 min 8.13 17.8%
35 g Sovereign35 g Sovereign Hops Pellet 5 Boil 35 min 17.55 47.9%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 4.9 Boil 10 min 3.22 20.5%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.3 Boil 10 min 1.32 13.7%
73 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 70 min
Infusion -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.4
Mash volume with grains 24.9
Grain absorption losses -6.8
Remaining sparge water volume 17
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28 L) 30
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 22 L) 20
Estimated amount in fermentor 20
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Ajout S-33 et S-58 en même temps
Ajout sucre Candy roux à 10 min de la fin avec Irishmoss
1 semaine à 22°C
3 semaines en cave à 15°C

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  • Public: Yup, Shared
  • Last Updated: 2019-06-21 08:54 UTC