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#162 CUT Pleasant Competition Quad

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Phehla Brewery
Calories: 295 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)

Created: Tuesday May 21st 2019

Original Gravity:

1.096

Final Gravity:

1.017

ABV (standard):

10.5%

IBU (tinseth):

47.8

SRM (morey):

13.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Finland - Pilsner Malt6 kg Pilsner Malt	37	2	58.8%
1.50 kg	Finland - Wheat Malt1.5 kg Wheat Malt	38	2	14.7%
0.50 kg	German - Melanoidin0.5 kg Melanoidin	37	25	4.9%
0.15 kg	Belgian - Special B0.15 kg Special B	34	115	1.5%
0.80 kg	Soft Candi Sugar - Blond0.8 kg Soft Candi Sugar - Blond - (late boil kettle addition)	38	5	7.8%
0.20 kg	Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition)	46	0	2%
60 g	Belgian - Chocolate60 g Chocolate	30	340	0.6%
1 kg	SAB Pale Ale1 kg SAB Pale Ale	35	3	9.8%
10.21 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	African Queen35 g African Queen Hops	Pellet	14	Boil	45 min	36.55	63.6%
20 g	African Queen20 g African Queen Hops	Pellet	14	Boil	15 min	11.29	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
55 g	African Queen (Pellet) 55 g African Queen (Pellet) Hops		47.84	100%
55 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22 L	Infusion	--	65 °C	50 min
22 L	Infusion	--	76 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	Calcium Chloride		Water Agt	Mash	0 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 192 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.65 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

Notes

10g CaSO4, 5g CaCl2, 2g NaCl

22.05.2019 Got 24L of 1.096 wort
sugar boiled with first run offs (2L) separately for 3 hours with 10g of (NH4)2HPO4, then late addition.
pitched yeast cake from #157
ibu higher for aging purposes
fermentation starts 17C.
04.06.19 1.020. T = 19C
05.07.2019 1.008. bottle. 12%.

Last Updated and Sharing

339

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Brews

Public: Yup, Shared
Last Updated: 2019-07-05 14:00 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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