Recipes

new delete

xml save as... save

Brasserie Smith Biere de Noel

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Brasserie Smith Biere de Noel	Brewer: gbrew	Brew Date: 8/10/2012
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 5 gal.	Boil Length: 120 min.	Target Volume: 3 gal.
Style	Name: Biere de Garde	Category: Belgian and French Ale - 16D	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
German Pilsner 2-Row	6 lbs.	2 °L	1.037	1.055	75%
Munich 10	1 lbs.	10 °L	1.034	1.008	13%
Brown Suger	8 oz.	50 °L	1.046	1.008	6%
Caramunich II	8 oz.	60 °L	1.033	1.004	6%
Total	8 lbs.	14 SRM		1.076

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette (Usa)	1 oz.	5.2	Boil	60 min.	Whole	28
Spalter (Germany)	0.2 oz.	5	Boil	30 min.	Pellet	5
Total	1.20 oz.					33

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
French Ale WLP072	78	Med/High	60 °F	75 °F

Miscs Add

Misc	Type	Amount	Use	Time
Irish Moss	Fining	1 tsp.	Boil	15 min.
Gelatin	Fining	1 tsp.	Secondary	5 day(s)

Mash Information edit

Details	Name: Brasserie Smith Biere de Noel	Brewer: gbrew	Brew Date: 8/10/2012
	Boil Volume: 5 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: batch
	Grain Temp: 74 °F	Initial Grist Ratio: 1.17 qt./lb.	Absorption Rate: 0.10 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	151.0 °F	2.33 gal.	163.7 °F	1.17
Mash Out	infusion	15 min.	170.0 °F	1.07 gal.	211.8 °F	1.70
Total		1 hour 15 min		3.40 gal. (runoff: 2.60 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Batch Sparge	10 min.	170.0 °F	2.35 gal.	170.0 °F
Total	10 min		2.35 gal.

Type

partial mash

OG

1.076

style
1.060 - 1.080

FG

1.017

style
1.008 - 1.016

Color

14 SRM

style
6 - 19

IBU

33

style
18 - 28

ABV

7.7%

style
6 - 8.5

Cal.

252

per 12oz.