Damnation Beer Recipe | All Grain Belgian Blond Ale | Brewer's Friend
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Damnation

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ken Franke
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Thursday December 20th 2018
1.066
1.013
7.0%
27.7
3.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 90.3%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 9.7%
15.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Sterling0.6 oz Sterling Hops Pellet 8.7 Boil 60 min 14.73 30.8%
0.60 oz Styrian Goldings0.6 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 7.16 30.8%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.78 38.5%
1.95 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 10 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
San Carlos 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe based on Brewing Network interview with Vinnie Cilurzo on the Sunday Session back in 2005, as well as information provided in "Brew Like a Monk" and Russian River's website. OG should be 1.066, abv 7%, attenuation 82%, single infusion mash 149-151, IBUs 25, with hops listed as Sterling and Styrian Goldings (13-15 IBU at 90 minutes, 7-10 IBU at 30 minutes, and 3-5 IBU at flameout/whirlpool). Possibly consider using Saaz as flameout hop. Russian River's yeast is a propriety version of WLP500 or Wyeast 1214. Pitch at 64F, allow to rise to upper 70s by the 4th day. Primary ferment should be complete in 7 days. Lager at 32F for 10 days to clear yeast. Re-ferment in Keg with additional sugar and bottling yeast (Russian River uses wine yeast). Also consider aging on oak chips for two to three weeks like Russian River does for Damnation "Batch 23". Trying the Ardennes yeast first for this one.

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  • Public: Yup, Shared
  • Last Updated: 2018-12-21 02:16 UTC
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