Hashiell 10 (2023 Version) - Beer Recipe - Brewer's Friend

Hashiell 10 (2023 Version)

289 calories 27.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 24 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Maltose Falcons
Calories: 289 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Thursday August 31st 2023
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1.087
1.019
9.0%
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28.2
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb BE - Pale Ale40 lb Pale Ale 38 3.4 63%
10 lb Gambrinus - Honey Malt10 lb Honey Malt 37 25 15.7%
2.50 lb German - Acidulated Malt2.5 lb Acidulated Malt 27 3.4 3.9%
2 lb Simpsons - Crystal Light 2 lb Crystal Light 33.1 38.03 3.1%
1.50 lb Weyermann - Caramunich Type 31.5 lb Caramunich Type 3 34 57 2.4%
1 lb German - De-Husked Caraf I1 lb De-Husked Caraf I 32 340 1.6%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 0.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 1.6%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3.1%
3 lb Inverted Rock Sugar (See Notes) - Inverted Rock Sugar (See Notes) - Aromatic Malt3 lb Inverted Rock Sugar (See Notes) - Aromatic Malt - (late boil kettle addition) 38 0 4.7%
63.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.60 oz Styrian Goldings4.6 oz Styrian Goldings Hops Pellet 2.4 Boil 50 min 8.48 25%
5.30 oz Perle5.3 oz Perle Hops Pellet 4.3 Boil 60 min 18.4 28.8%
3 oz Saaz3 oz Saaz Hops Pellet 3 Boil 15 min 3.61 16.3%
5.50 oz Styrian Goldings5.5 oz Styrian Goldings Hops Pellet 2.4 Boil 15 min 5.29 29.9%
18.40 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 gal Strike 160 °F 148 °F 60 min
Psuedo Mashout Decoction 158 °F 154 °F 10 min
13 gal Sparge 180 °F -- 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Whirlfloc Fining Boil 20 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Brewtek - Dupont
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
brewtek - Chimay
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
Brewtek - Rochefort 10
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
Brewtek - Dekonink
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1978 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon Filtered Woodland Hills Water
Mash Chemistry and Brewing Water Calculator
 
Notes

Dough into 20 gal 160 oF water.
Mash at 148oF for ~ 60’
Decocted 5 gal lauter to raise mash temp to 154°F
Collect sparge (180°F) to 22 gallons plus 2-3 gal in separate pot; ran mash tun dry.

Boil 1.0 hours before adding hops.

Caramelized the 2-3 gal gal of wort with 1.25 gal invert sugar down to a syrup.

Add Belgian candy sugar dissolved in boiling wort and candy syrup at last 25 min.
Add caramelized sugar/wort at last 20 min.
Add 5 whirlflock tablets for last 20 min
Add 1 tsp yeast nutrient for last 15 min.

Approximately 20.5 gal at knockout.
Whirlpool 15 minutes cool for 5 minutes to 140 before transferring to 24 gal fermenter.

Cool to 68 F. Oxygenate for 3’. OG=1.087

Yeast; Slurries from Saison Dupont and Dekonink from 5/1/23 brew. Chimay and Rochefort 10 from 6/09/23 brew.

Warmed to room temp beginning of brew day; decanted off most residual beer and fed slurry with approximately 1-2 pints of sterile wort.

Oxygenate 3 min; 2 min after 18 hours. Set
temperature to 70 oF after 24 hrs.

Inverted Sugar: Day before brew day Dissolve rock candy sugar into 1.2 gal at room temp over several hrs.
Add 1/8 tsp citric acid and heat to ~140 and add ~3 mL (0.75 tsp) invertase. Transfer to 1 gal jug and small pot and place in 140 F water batch for 1 hr.

Brew Crew: Art FitzSimmons, Gavin Martin, Jason Naylor, Mike Geyer, John Aitchison, MB Raines

View Count: 521
Brew Count: 0
Last Updated: 2023-08-31 18:01 UTC

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