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Xavier -X1-

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 62 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Thursday January 23rd 2020
1.055
1.009
6.0%
33.5
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 53.1%
0.80 kg Great Western - Northwest Pale Ale Malt0.8 kg Northwest Pale Ale Malt 37 3 17%
0.55 kg United Kingdom - Crystal 60L0.55 kg Crystal 60L 34 60 11.7%
0.06 kg Weyermann - Carafa I0.06 kg Carafa I 32 340 1.3%
800 g Belgian Candi Sugar - Clear/Blond (0L)800 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 17%
4.71 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 62 min 6.71 11.1%
22 g BSG - Mount Hood22 g Mount Hood Hops Leaf/Whole 5.5 Boil 62 min 13.42 24.4%
6 g Styrian Goldings6 g Styrian Goldings Hops Pellet 5.5 Boil 31 min 3.12 6.7%
13 g BSG - Mount Hood13 g Mount Hood Hops Leaf/Whole 5.5 Boil 31 min 6.15 14.4%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 11.1%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Dry Hop at 15 °C 18 days 27.8%
2 g BSG - Centennial2 g Centennial Hops Leaf/Whole 10.5 Boil 62 min 2.33 2.2%
2 g BSG - Centennial2 g Centennial Hops Leaf/Whole 10.5 Boil 31 min 1.81 2.2%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
- Orval Dregs
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 319.1 g       Temp: 15 °C       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 1.6 13 25 287
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Mash In Strike 50 °C 50 °C 5 min
Short Alpha-Amylase Rest Infusion 63 °C 63 °C 20 min
Long Beta-Amylase Rest Infusion 70 °C 70 °C 60 min
Mash Out Infusion 77 °C 77 °C 5 min
2 L Sparge to 25L total volume Sparge 77 °C 77 °C --
Starting Mash Thickness: 4.8 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.8 L/kg 18.8
Mash volume with grains 21.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 12.7 L) 10.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 27.2 L) 25
Boil off losses -5.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 21
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Primary steps up from 15-22C over 4-5 days

Dregs from 2 bottle of Orval in secondary
Secondary at 15C for 21 days.

Dry hop with: Bavarian Hallertau, Slovenian Styrian Golding and/or Alsacian Strisselspalt

Bottle condition with fresh yeast harvested from primary. Condition at 15C for 2 weeks. Then transfer to storage.

2-3 months minimum in bottle before ready.

Serve between 10 and 15C.

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  • Last Updated: 2020-03-09 19:15 UTC