ALLAGASH RIVER TRIP (Belgain Style Session Ale) Beer Recipe | BIAB Experimental Beer | Brewer's Friend
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ALLAGASH RIVER TRIP (Belgain Style Session Ale)

138 calories 14.7 g 12 oz
Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BREW
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Sunday November 29th 2020
1.042
1.011
4.1%
60.3
3.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb US - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 76.5%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 11.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.8%
8.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil at 212 °F 60 min 28.12 6.3%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil at 212 °F 15 min 20.93 18.8%
1.50 oz Comet1.5 oz Comet Hops Pellet 11 Whirlpool 0 min 11.24 18.8%
1.50 oz Azacca1.5 oz Azacca Hops Pellet 15 Whirlpool at 212 °F 0 min 18.8%
1.50 oz Comet1.5 oz Comet Hops Pellet 11 Dry Hop 4 days 18.8%
1.50 oz Azacca1.5 oz Azacca Hops Pellet 15 Dry Hop 4 days 18.8%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal BIAB Infusion 156 °F 149 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Crushed coriander Flavor Whirlpool --
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 218 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Chesapeake, VA, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 149 F for 60 min. Mash out @ 168 F. Boil for 60 min and add hops as indicated. When boil is complete flame out and add whirlpool additions with the Coriander bagged and long stir for whirlpool. Steep for 10 min. and remove coriander rest for an additional 10 min. Chill the wort to 68 F. Ferment between 70-74 F, Add the dry hops on day four of fermentation. Keg and carbonate 2.55 Vols.

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  • Public: Yup, Shared
  • Last Updated: 2020-12-04 20:01 UTC
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