BFBDS - Beer Recipe - Brewer's Friend

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BFBDS

318 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Based on Zymurgy - Mead Mamas
Calories: 318 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Monday May 25th 2020
1.096
1.019
10.1%
31.2
37.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Dingemans - Pilsen12.5 lb Pilsen 36.8 1.7 67.6%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 10.8%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 5.4%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 32 180 10.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 5 Boil 60 min 20.85 50%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5 Boil 15 min 10.35 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Imperial Yeast - B63 Monastic
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium-low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 569 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 gal Strike 153 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 148 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.25 21  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

Mash 60 minutes at 148°F (64°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding Candi Syrup at flameout. Chill to 63°F (17°C), oxygenate for 90 seconds, and pitch yeast. Ramp temperature to 73°F (23°C) over 7 days. When specific gravity falls to 1.014 (3.6°P), rack, drop to 60°F (16°C) for 10 days and then to 45°F (7°C) for 3 weeks.

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  • Last Updated: 2020-05-25 21:49 UTC