Chouffe n'ice Beer Recipe | BIAB Belgian Dark Strong Ale by johannesdeloper | Brewer's Friend
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Chouffe n'ice

275 calories 22.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jan Roos
Calories: 275 calories (Per 330ml)
Carbs: 22.5 g (Per 330ml)
Created: Monday November 16th 2015
1.090
1.014
9.9%
18.1
53.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg Belgian - Pilsner3.6 kg Pilsner 37 2.77 63.4%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) 38 158.62 7%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 19.85 3.5%
0.60 kg Belgian - Aromatic0.6 kg Aromatic 33 99.91 10.6%
380 g Belgian - Special B380 g Special B 34 305.39 6.7%
0.50 kg Belgian - CaraMunich0.5 kg CaraMunich 33 131.93 8.8%
5.68 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Hersbrucker25 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 11.85 35.7%
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 1.8 Boil 30 min 4.92 42.9%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.75 Boil 5 min 1.33 21.4%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 63 °C 45 min
3.5 L rest step - add BOILING MASH Infusion -- 70 °C 30 min
10.5 L Sparge - Strike at 172 Infusion -- 77 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Coriander Spice Boil 5 min.
4 g thyme Spice Boil 5 min.
10 g sinasappelschil Flavor Boil --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 324 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       Amount: 19 psi @ 50f       CO2 Level: 2.6 Volumes
 
Target Water Profile
Alkmaars water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
47 7 50 70 35 153
Mash Chemistry and Brewing Water Calculator
 
Notes

WYEAST 3522-Belgian Ardennes

start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

CHECK DATE ON YEAST PACK AND CALCULATE STARTER

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  • Public: Yup, Shared
  • Last Updated: 2017-02-02 15:58 UTC
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Brewer profile picture
The Backyard Abbey 04/09/2020 at 03:05pm
Very interested in trying this one! It sounds like you're going from grain to glass in 60 or so days, which seems fast (but awesome) for a Quad. How do you like having this on tap? Do you think it would be noticeably different if bottle-conditioned? Would you make any changes to the recipe? Hoping to brew something with my WY3522 slurry and can't decide between Chouffe or Pannepot. Bedankt!


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