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American Arrogance

195 calories 20 carbs
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: From L'Arrogant recipe with wild fermentation
Calories: 195 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Monday October 22nd 2018
1.059
1.014
5.87%
32.4
6.03
5.68
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb German - Bohemian Pilsner6 lb Bohemian Pilsner 38 1.9 52.2%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 8.7%
1 lb American - Wheat1 lb Wheat 38 1.8 8.7%
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 17.4%
1 lb Cane Sugar1 lb Cane Sugar 46 0 8.7%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.3%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Domestic Hallertau1.5 oz Domestic Hallertau Hops Pellet 3.6 Boil 60 min 19.68 33.3%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.6 Boil 30 min 10.08 22.2%
0.5 oz Styrian Celeia0.5 oz Styrian Celeia Hops Pellet 1.8 Boil 20 min 1.99 11.1%
0.5 oz Styrian Celeia0.5 oz Styrian Celeia Hops Pellet 1.8 Boil 5 min 0.65 11.1%
1 oz Styrian Celeia1 oz Styrian Celeia Hops Pellet 1.8 Dry Hop 0 days 22.2%
 
Mash Guidelines
Amount Description Type Temp Time
17.25 qt Thin standard infusion 161" Infusion 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 tbsp Yeast nutrient Water Agt Boil 5 min.
0.5 oz French Oak chips Flavor Primary 7 days
250 ml Sauvignon Blanc wine Flavor Other 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
White Labs WLP650 Brett
Amount:
1 Each
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.37 33.5  
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Remaining sparge water volume 4.43 17.7  
Grain absorption losses -1.31 -5.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 6.81 27.2  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Adjusted starting boil size 6.88 27.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.13 -0.5  
Amount going into fermentor 5.25 21  
Total: 8.37 33.5
 
Notes

Start with moderately hard tap water. Preboil O.G 1.41. 1 hour mash with rice hulls.
Sparge with 180' water to 6.25 Gallons. Boil 1 hour. Post boil O.G. 1.055. Sterile pail with no lid for 6 hours. Add T58 yeast. Add oak chips. Ferment one week. Transfer to secondary. Add dry hops and ferment 2 weeks. Transfer to keg. Add wine and carbonate.
After one week primary S.G is 1.022. After 2nd week with Brett S.G is 1.021. Kegged and carbonating with wine.

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  • Last Updated: 2018-11-05 19:23 UTC