La Chouffe Clone Attempt - Beer Recipe - Brewer's Friend

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La Chouffe Clone Attempt

197 calories 14.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday May 10th 2020
1.065
1.008
7.4%
27.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg New Zealand - Pilsner Malt2 kg Pilsner Malt 37.3 1.93 78.6%
545 g Cane Sugar545 g Cane Sugar 46 0 21.4%
2.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 90 min 20.85 50%
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 15 min 5.8 30%
10 g Saaz10 g Saaz Hops Pellet 3.5 Boil 1 min 0.34 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Powder Spice Mash 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.2 L) 12.6
Mash volume with grains (equipment estimates 15.5 L) 13.9
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 11.7 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 5.7
Top off amount 4.3
Volume into fermentor 10
Total: 12.6  
Equipment Profile Used: System Default
 
Notes

Brew date: July 31st, 2020
Mash for 90 mins at 68 celcius
Drained bag and poured over hot water
Topped up to 10L
Boiled 90 min
CZ Saaz at
25 g, 90 min
15 g, 15 min
10 g, 1 min
Added 545g white sugar (all that was left) at about 2 mins
Added 15 g coriander powder at 5 min

After boil added 1 liter ice water and topped up room temp water. Immersed whole pot in ice bath until at 30C. then moved to carboy and immersed carboy until at 22ish C

pitched at 22ish. ferment fridge at 18-20 for X weeks

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  • Last Updated: 2020-07-31 07:04 UTC