Sleigh Me in Belgium - Beer Recipe - Brewer's Friend

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Sleigh Me in Belgium

299 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Friday August 28th 2020
1.090
1.019
9.4%
48.5
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pale Ale14 lb Pale Ale 38 3.4 75.7%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.7%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 2.7%
0.50 lb Munich0.5 lb Munich 38 6 2.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 23.11 25%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 25.42 75%
2 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 449 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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 1.5 qt/lb 6.19 24.8  
Mash volume with grains (equipment estimates 7.41 g | 29.6 qt) 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.01 g | 12 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.5 qt) 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.4 21.6  
Top off amount 0.1 0.4  
Going into fermentor 5.5 22  
Total: 9.21 36.9
Equipment Profile Used: System Default
 
Notes

Spices

1 tsp Cardamom
1/4 tsp Ground Ginger
3 Cinnamon Sticks
1 Nutmeg, split into at least 2 pieces

add spices after ferm is complete

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  • Public: Yup, Shared
  • Last Updated: 2020-08-30 05:25 UTC