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Damascene

245 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cawood Brewery
Calories: 245 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Wednesday August 21st 2019
1.080
1.014
8.7%
33.3
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g German - Floor-Malted Bohemian Pilsner5000 g Floor-Malted Bohemian Pilsner 38 1.8 43.3%
500 g United Kingdom - Munich500 g Munich 37 6 4.3%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 1.7%
200 g Belgian Candi Sugar - Clear/Blond (0L)200 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 1.7%
200 g Torrified Wheat200 g Torrified Wheat 36 2 1.7%
500 g German - Melanoidin500 g Melanoidin 37 25 4.3%
137 g Belgian - Aromatic137 g Aromatic 33 38 1.2%
4,800 g Plum4800 g Plum - (late boil kettle addition) 4.95 0 41.6%
11,537 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 2.2 Boil 60 min 12.96 41.7%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 1.9 Boil 30 min 4.69 25%
30 g Saaz30 g Saaz Hops Pellet 2.2 Boil 30 min 5.98 25%
10 g Hallertau Blanc10 g Hallertau Blanc Hops Leaf/Whole 9 Boil 60 min 9.64 8.3%
120 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
18 L Infusion -- 69 °C 60 min
14 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.1
Mash volume with grains 30.5
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 3.9 L) 8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 27
Volume increase from sugar/extract (late additions) 4.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Damson plums weight without pits. Washed chopped and after 7 days of initial fermentation added to secondary for 7 additional days.

When adding the Candi Sugar simply decant hot wort into a jug and dissolve, then return to the boil.

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  • Last Updated: 2019-10-03 22:20 UTC