Downhome Porte des Morts - Beer Recipe - Brewer's Friend

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Downhome Porte des Morts

312 calories 29.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 38% (brew house)
Source: Downhome Brewing
Calories: 312 calories (Per 12oz)
Carbs: 29.4 g (Per 12oz)
Created: Wednesday December 4th 2013
1.094
1.020
9.8%
14.9
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 46.7%
4 lb Dry Malt Extract - Extra Light4 lb Dry Malt Extract - Extra Light 42 2.5 26.7%
2 lb Honey2 lb Honey 42 2 13.3%
1.50 lb Canadian - Honey Malt1.5 lb Honey Malt 37 25 10%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 12.43 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 5 min 2.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Flavor Boil 5 min.
0.50 oz Sweet orange peels Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: .5 cup      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.23 g | 24.9 qt) 4.66 18.6  
Mash volume with grains (equipment estimates 6.23 g | 24.9 qt) 5.38 21.5  
Grain absorption losses (steeping) -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 4 16  
Going into fermentor 4 16  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.66 18.6
Equipment Profile Used: System Default
 
Notes

Use clover honey, if available.
INSTRUCTIONS (Single Infusion:

  • Prepare yeast starter 24 hours in advance.
  • Prepare 2.5 gallons of strike water (170º).
  • Mash grain at 152º for 60 minutes.
  • Prepare 2.5 gallons of sparge water (170º).
  • Sparge for 30 - 40 minutes.
  • Add extract to wort and bring to boil.
  • Add 1 oz. of Hallertau hops @ 60 minutes.
  • Add 2 lbs of honey @ 40 minutes (can range from 30 to 50 minutes).
  • Add orange peel and coriander @ 5 minutes.
  • Add 1 oz. Hallertau @ 5 minutes.
  • Add water to bring to 5 gallons.
  • Primary 7 days @ 70º - 74º.
  • Secondary fermentation 12 days @ 66º & then 2 days @ 70º - 74º.
  • Tertiary fermentation 14 days @ 66º.
  • Add corn sugar and bottle.
  • Age 10 weeks @ 66º.
    NOTE: Very sweet taste; on next batch, add honey @ 30 min. and delete honey malt grain.
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  • Last Updated: 2016-02-25 21:31 UTC