Belgian Dark Strong Ale - Beer Recipe - Brewer's Friend

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Belgian Dark Strong Ale

217 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 153 liters
Post Boil Size: 151 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday November 11th 2020
1.072
1.007
8.5%
26.2
26.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Agrária - Pale Ale Malt30 kg Pale Ale Malt 37 2.8 61.2%
2 kg Dingemans - Munich MD2 kg Munich MD 36.5 6.3 4.1%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 4.1%
2.50 kg Dingemans - Aromatic Malt2.5 kg Aromatic Malt 36.3 19 5.1%
2.50 kg Weyermann - Special W2.5 kg Special W 33.6 115 5.1%
2 kg Bestmalz - BEST Wheat Malt Dark2 kg BEST Wheat Malt Dark 37.7 7.3 4.1%
7 kg Corn Sugar - Dextrose7 kg Corn Sugar - Dextrose 42 0.5 14.3%
1 kg Dingemans - Chocolate - mroost 14001 kg Chocolate - mroost 1400 35 711 2%
49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g Yakima Valley Hops - Simcoe130 g Simcoe Hops Pellet 12.4 Boil at 92 °C 60 min 22.56 72.2%
50 g Charles Faram - Wakatu50 g Wakatu Hops Pellet 8.5 Boil at 92 °C 20 min 3.6 27.8%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
23 g Citric acid Water Agt Mash 0 min.
6 g Calcium Chloride Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Flavor Mash 0 min.
56 g Sweet Orange Peel Flavor Boil 30 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
110 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1970 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Infusion 81 °C 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 156.6 L. Suggest reducing initial water volume to 45.4 L and adding 111.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 132.72 L. Suggest reducing strike water volume to 17.68 L and adding 87.32 L sparge/top-off. 105
Strike water volume at mash thickness of 2.5 L/kg 105
Mash volume with grains 132.7
Grain absorption losses -42
Remaining sparge water volume (equipment estimates 90 L) 86.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.5
Pre boil volume (equipment estimates 156.6 L) 153
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 150 L) 151
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 151 L) 150
Total: 191.4  
Equipment Profile Used: System Default
"Belgian Dark Strong Ale" Belgian Dark Strong Ale beer recipe by JoseReyesRuiz. All Grain, ABV 8.5%, IBU 26.16, SRM 26.08, Fermentables: (Pale Ale Malt, Munich MD, Pale Wheat, Aromatic Malt, Special W, BEST Wheat Malt Dark, Corn Sugar - Dextrose, Chocolate - mroost 1400) Hops: (Simcoe, Wakatu) Other: (Citric acid, Calcium Chloride, Epsom Salt, Gypsum, Sweet Orange Peel)
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  • Last Updated: 2021-01-17 01:29 UTC