Goldilocks - Beer Recipe - Brewer's Friend

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Goldilocks

212 calories 16.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.9 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Tuesday December 24th 2019
1.070
1.009
7.9%
20.3
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.63 kg German - Pilsner2.63 kg Pilsner 38 1.6 75.6%
0.06 kg Belgian Candi Sugar - Clear/Blond (0L)0.06 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 1.7%
0.12 kg German - Carapils0.12 kg Carapils 35 1.3 3.4%
0.19 kg Gambrinus - Honey Malt0.19 kg Honey Malt 37 25 5.5%
0.40 kg Honey0.4 kg Honey 35 2 11.5%
0.08 kg German - Acidulated Malt0.08 kg Acidulated Malt 27 3.4 2.3%
3.48 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.28 g Cascade8.28 g Cascade Hops Pellet 7 Boil 60 min 12.41 33.3%
12.43 g Lemondrop12.43 g Lemondrop Hops Pellet 6 Boil 15 min 7.92 50%
4.14 g Lemondrop4.14 g Lemondrop Hops Pellet 6 Boil 0 min 16.7%
24.85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.48 g Irish Moss Fining Boil 15 min.
1.48 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.59 each Gelatine Other Bottling --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
0.59 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.8 g       Temp: 21 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Asda Still Mineral Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 14 6 120 10 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.2 L Temperature 61.5 °C 61.5 °C 30 min
Temperature 66.5 °C 66.5 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.3 L) 18.5
Mash volume with grains (equipment estimates 24.3 L) 20.5
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 18.6 L) 14.9
Volume increase from sugar/extract (late additions) 0
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10 L) 15
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 15 L) 10
Total: 18.5  
Equipment Profile Used: System Default
 
Notes

Do not add honey to the boil.
Add honey on day 3 of fermentation.

Warm honey to 85c in oven for 3 hours.
Warm honey in water to make it pour easier.

Belgian Candi Sugar reduced from 385g to 100g and attenuation increased from 75% to 85% (@9.02% ABV

Adjusted recipe to reflect 8% ABV without adjusting composition

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  • Last Updated: 2020-09-20 15:19 UTC