Duke of Prunes Dark Ale - Beer Recipe - Brewer's Friend

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Duke of Prunes Dark Ale

343 calories 33 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: 7.17 gallons
Post Boil Size: 5.67 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 343 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created: Tuesday December 1st 2020
1.103
1.023
10.5%
25.2
50.0
4.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Bestmalz - Best RED X14 lb Best RED X 36 12 63.6%
2 lb Belgian - Special B2 lb Special B 34 115 9.1%
2 lb Franco-Belges - Belgian Candi Sugar - Dark (275L)2 lb Belgian Candi Sugar - Dark (275L) 38 159.82 9.1%
1 lb Dingemans - Mroost 1400 MD (Debittered black malt)1 lb Mroost 1400 MD (Debittered black malt) 35 525 4.5%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 4.5%
2 lb Franco-Belges - Aromatic Malt2 lb Aromatic Malt 35 3 9.1%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Tettnang Tettnanger (4 AA)20 g Barth-Haas - Tettnang Tettnanger (4 AA) Hops Pellet 4 Boil 60 min 7.34 15.4%
20 g Hallertau Mittelfruh (3.75 AA)20 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Boil 60 min 6.88 15.4%
20 g Barth-Haas - Tettnang Tettnanger (4 AA)20 g Barth-Haas - Tettnang Tettnanger (4 AA) Hops Pellet 4 Boil 30 min 5.64 15.4%
20 g Hallertau Mittelfruh (3.75 AA)20 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 3.75 Boil 30 min 5.29 15.4%
30 g Barth-Haas - Saphir30 g Saphir Hops Pellet 3.25 Boil 0 min 23.1%
20 g Barth-Haas - Tettnang Tettnanger (4 AA)20 g Barth-Haas - Tettnang Tettnanger (4 AA) Hops Pellet 4 Boil 0 min 15.4%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
5 g Coriander Seed Spice Boil 10 min.
5 g Ginger Spice Boil 10 min.
5 g Grains of paradise Spice Boil 10 min.
1 tbsp Wyeast - Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 5 min.
2 lb Figs Other Secondary 7 days
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 508 B cells required
Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 508 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.4 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Brown Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49.8 7 37 34 89.8 115.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 qt Strike 169.4 °F 155 °F 90 min
6.2 qt Temperature 212 °F 165 °F 60 min
6.2 qt Temperature 212 °F 172 °F 30 min
10.3 qt Sparge 212 °F 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 3.51 14  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume 7.17 28.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.67 22.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.67 g | 22.7 qt) 5.5 22  
Total: 9.76 39
Equipment Profile Used: System Default
 
Notes

When you add figs to secondary:

  • Super heat a wok till it's red hot
  • Caramelize halved figs
  • Deglaze with small amount of the beer from primary
  • Add to secondary and rack beer onto it
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  • Last Updated: 2021-12-07 04:10 UTC