Another BDS - Beer Recipe - Brewer's Friend

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Another BDS

312 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 312 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Monday August 24th 2020
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Dark Strong

by g33kBr3w

OG: 1.087 FG: 1.014 ABV: 9.5% IBU: 18

1.094
1.019
9.8%
23.9
25.3
n/a
3.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Belgian Pilsner Malt7 lb Belgian Pilsner Malt 37 1.6 38.6%
3 lb Belgian - Pale Ale3 lb Pale Ale 38 3.4 16.6%
2 lb Weyermann - Munich Type I2 lb Munich Type I $ 1.70 / lb
$ 3.40 		38 6 11%
2 lb Great Western - Dark Munich2 lb Dark Munich 33 20 11%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 5.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.5%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.5%
2 oz Belgian - Chocolate2 oz Chocolate 30 340 0.7%
18.12 lbs / $ 3.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 5 Boil 60 min 19.34 40%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.6 Boil 10 min 3.03 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 5 Boil 5 min 1.57 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Calcium Chloride (anhydrous) Water Agt Mash 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 156 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.04 20.2  
Mash volume with grains 6.33 25.3  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.06 16.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 9.1 36.4
Equipment Profile Used: System Default
 
Notes

Step mash. Pilsner, pale, and munich malts at 144 for 45 minutes. Raise temp to 158 for 15 minutes. Add crystal and chocolate malts and raise to 168.

Add sugars at flame out.

Pitch at 64 and allow fermentation temps to free rise.

If kegging, force carb at low pressure in cold temp for a week.

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  • Last Updated: 2020-08-24 04:18 UTC