Bière Brut de Saint Charles

Other Belgian-Style Ale Brewers Association 2022 – Belgian and French Origin Ale

OG
1.099
FG
1.010
SRM
8.7
ABV
11.7%
IBU
20
Batch #
2023-09
Batch Size
11.00 gal
Boil Time
90 min
Status
Conditioning
Brew Date
August 6, 2023
Conditioning
Bottles and Keg
BU/GU
0.2
Carbonation
3.2 vol
ABW
9.3%
Kcal
320 12 oz
Real Extract
6.4° P
Attenuation
88.9% apparent
72.8% real

Fermentables

English Pale AleRoot Shoot Malting
31.00 lbs|77.5%
Type
Grain
Origin
Loveland, Colorado
Color
5.0 SRM
PPG
78.0
77.5%
Corn Sugar (Dextrose)
4.00 lbs|10%
10%
Vienna MaltWeyermann
4.00 lbs|10%
10%
AcidulatedWeyermann
1.00 lbs|2.5%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2

Hops

4.00 oz
German Tradition 4.4%
75 min Boil
2.00 oz
Saaz 4.9%
10 min Boil

Non-Fermentables

1.00 g
Calcium Chloride (CaCl2) Water Agent
Mash
2.00 g
Epsom Salt (MgSO4) Water Agent
Mash
1.00 g
Gypsum (CaSO4) Water Agent
Mash
7.00 ml
Lactic Acid Water Agent
Mash
1.00 g
Calcium Chloride (CaCl2) Water Agent
Sparge
1.00 g
Epsom Salt (MgSO4) Water Agent
Sparge
1.00 g
Gypsum (CaSO4) Water Agent
Sparge
2.00 ml
Lactic Acid Water Agent
Sparge
0.25 oz
Crushed Coriander Seed Spice
Boil20 min
0.50 oz
Uncrushed Coriander Seed Spice
Boil20 min

Yeasts

264 ml
Belgian Strong Ale1388
Wyeast Labs
26 g
Lalvin EC-1118EC-1118
Lallemand (Lalvin)
264 ml
Extreme Fermentation4347
Wyeast Labs

Equipment ProfileGeoff's Electric Equipment

Batch Size
11.00gal
Boil Volume
12.85gal
Boil Time
90min
Evaporation Rate
5.83%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile Single Infusion - High Fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
149°F

Fermentation and Aging

12 days
Primary
70°F
30 days
Secondary
70°F
30 days
Tertiary
70°F

Special Procedures

Use the "Champagne Method" found in this Zymurgy article.

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