AlanHarper
Foredown Brewing
I had a go at brewing a Belgian style "thumper" so I only needed one pint of a evening instead of the usual (?) two. I plugged in the grain and hops into the Brewers Friend recipe builder and brewed it up. I am very pleased with the outcome as I like a nice strong beer and this certainly fits the bill - excuse the pun.
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HOME BREW RECIPE:
Title: Mannequin Pees
Author: Alan Harper
Brew Method: All Grain
Style Name: Belgian Dubbel
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Boil Size: 19 liters
Boil Gravity: 1.045
Efficiency: 56% (ending kettle)
STATS:
Original Gravity: 1.068
Final Gravity: 1.002
ABV (standard): 8.6%
IBU (tinseth): 27.1
SRM (morey): 13
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (74.1%)
1 kg - United Kingdom - Amber (18.5%)
0.4 kg - Corn Sugar - Dextrose - (late addition) (7.4%)
HOPS:
15 g - Goldings, Type: Leaf/Whole, AA: 4.7, Use: Boil for 60 min, IBU: 11.31
15 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 15 min, IBU: 7.33
30 g - Challenger, Type: Pellet, AA: 8, Use: Aroma for 5 min, IBU: 8.45
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 12 L
2) Sparge, Temp: 75 C, Time: 30 min, Amount: 16 L
Starting Mash Thickness: 2.5 L/kg
OTHER INGREDIENTS:
5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (custom): 94%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C
Additional Yeast: Bulldog Belgian B16
TARGET WATER PROFILE:
Profile Name: Tesco's Ashbeck Still Water
Ca2: 10
Mg2: 2
Na: 9
Cl: 12
SO4: 10
HCO3: 25
Water Notes:
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/676343/mannequin-pees
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All the calculations are from the recipe builder and the resulting tests followed pretty much as predicted. I think the longer than usual (for me) fermenting time due to a short holiday helped get the extra kick I was after. I had not used the Bulldog Belgian yeast before but it worked a treat so I will use it again. I perhaps should have bottled it in 330mls instead of 500ml amounts but hey...
==================================================
HOME BREW RECIPE:
Title: Mannequin Pees
Author: Alan Harper
Brew Method: All Grain
Style Name: Belgian Dubbel
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Boil Size: 19 liters
Boil Gravity: 1.045
Efficiency: 56% (ending kettle)
STATS:
Original Gravity: 1.068
Final Gravity: 1.002
ABV (standard): 8.6%
IBU (tinseth): 27.1
SRM (morey): 13
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (74.1%)
1 kg - United Kingdom - Amber (18.5%)
0.4 kg - Corn Sugar - Dextrose - (late addition) (7.4%)
HOPS:
15 g - Goldings, Type: Leaf/Whole, AA: 4.7, Use: Boil for 60 min, IBU: 11.31
15 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 15 min, IBU: 7.33
30 g - Challenger, Type: Pellet, AA: 8, Use: Aroma for 5 min, IBU: 8.45
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 12 L
2) Sparge, Temp: 75 C, Time: 30 min, Amount: 16 L
Starting Mash Thickness: 2.5 L/kg
OTHER INGREDIENTS:
5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (custom): 94%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C
Additional Yeast: Bulldog Belgian B16
TARGET WATER PROFILE:
Profile Name: Tesco's Ashbeck Still Water
Ca2: 10
Mg2: 2
Na: 9
Cl: 12
SO4: 10
HCO3: 25
Water Notes:
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/676343/mannequin-pees
==================================================================
All the calculations are from the recipe builder and the resulting tests followed pretty much as predicted. I think the longer than usual (for me) fermenting time due to a short holiday helped get the extra kick I was after. I had not used the Bulldog Belgian yeast before but it worked a treat so I will use it again. I perhaps should have bottled it in 330mls instead of 500ml amounts but hey...
