Val-Or? - Beer Recipe - Brewer's Friend

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Val-Or?

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Tuesday April 7th 2020
1.060
1.011
6.5%
38.3
10.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 lb Belgian - Special B0.3 lb Special B 34 115 4.5%
0.30 lb Briess - Aromatic Munich Malt 20L0.3 lb Aromatic Munich Malt 20L 35.4 20 4.5%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 75.8%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup - (late boil kettle addition) 36 1 15.2%
6.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Centennial0.7 oz Centennial Hops Leaf/Whole 10 Boil 40 min 38.31 100%
0.70 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
NYC water
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
-- 148 °F --
Starting Mash Thickness: 1.44 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 2.02 8.1  
Mash volume with grains 2.46 9.9  
Grain absorption losses -0.7 -2.8  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 2.43 9.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.44 g | 17.8 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 4.45 17.8
Equipment Profile Used: System Default
"Val-Or?" Belgian Dubbel beer recipe by JgMantilla. All Grain, ABV 6.49%, IBU 38.31, SRM 10.35, Fermentables: (Special B, Aromatic Munich Malt 20L, Pale 2-Row, Invert Sugar Syrup) Hops: (Centennial)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-07 15:04 UTC