Bread for Monks - Beer Recipe - Brewer's Friend

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Bread for Monks

308 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.48 gallons
Post Boil Size: 5.98 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Douglas Goodavage
Calories: 308 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Thursday September 24th 2020
1.093
1.018
10.0%
28.4
21.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 47.1%
2.50 lb Weyermann - Munich Type II2.5 lb Munich Type II 37 10 11.8%
0.50 lb Briess - Aromatic Munich Malt 20L0.5 lb Aromatic Munich Malt 20L 35.4 20 2.4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.4%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.4%
1 lb Weyermann - Dark Wheat Malt1 lb Dark Wheat Malt 37 7 4.7%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 2.4%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 4.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 4.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.7%
2.75 lb Briess - DME Pilsen Light2.75 lb DME Pilsen Light - (late boil kettle addition) 45 2 12.9%
21.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 3.29 28.6%
1 oz Yakima Chief Hops - Cluster Fugget1 oz Cluster Fugget Hops Pellet 8.1 Boil 10 min 9.68 57.2%
7 g Barth-Haas - Herkules7 g Herkules Hops Pellet 17.7 Boil 90 min 15.41 14.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
9 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 631 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.62 gal Strike 165 °F 148 °F 60 min
4 gal Batch Sparge 145 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.88 15.5  
Mash volume with grains (equipment estimates 5.1 g | 20.4 qt) 5.12 20.5  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 6.14 g | 24.6 qt) 5.79 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.48 29.9  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.98 23.9  
Top off amount 0.02 0.1  
Going into fermentor 6 24  
Total: 9.67 38.7
Equipment Profile Used: System Default
"Bread for Monks" Belgian Dark Strong Ale beer recipe by Douglas Goodavage. All Grain, ABV 9.96%, IBU 28.37, SRM 21.53, Fermentables: (Pilsner, Munich Type II, Aromatic Munich Malt 20L, Special B, CaraMunich I, Dark Wheat Malt, Melanoidin, Belgian Candi Syrup - Golden (5L), Belgian Candi Syrup - D-90, Belgian Candi Syrup - D-45, DME Pilsen Light) Hops: (Styrian Goldings, Cluster Fugget, Herkules) Other: (Whirlfloc, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum, Epsom Salt, Baking Soda)
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  • Last Updated: 2020-11-06 16:26 UTC