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Belgian Bookoo

279.83 calories 28.72 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Sunday March 3rd 2019
1.084
1.021
8.27%
82.57
6.13
4.58
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 28.2%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 14.1%
0.30 kg American - Caramel / Crystal 10L0.3 kg Caramel / Crystal 10L 35 10 4.2%
0.80 kg German - Acidulated Malt0.8 kg Acidulated Malt 27 3.4 11.3%
2 kg American - Pilsner2 kg Pilsner 37 1.8 28.2%
1 kg Honey1 kg Honey - (late addition) 42 2 14.1%
7.1 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 33.54 19.9%
0.50 g El Dorado0.5 g El Dorado Hops Pellet 15.7 Boil 60 min 1.16 0.7%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 20 min 31.74 39.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 20 min 16.12 19.9%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 0 min 19.9%
2.52 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 100 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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
Method: All Grain, Style: Specialty IPA: Belgian IPA, ABV 8.27%, IBU 82.57, SRM 6.13, Fermentables: (Pale 2-Row, Flaked Wheat, Caramel / Crystal 10L, Acidulated Malt, Pilsner, Honey) Hops: (Warrior, El Dorado, Mosaic, Simcoe, Mount Hood)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-03 11:19 UTC
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