Angry Elf - Beer Recipe - Brewer's Friend

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Angry Elf

333 calories 31.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 71% (brew house)
Hop Utilization: 92%
Calories: 333 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Thursday January 21st 2021
1.100
1.022
10.3%
9.8
26.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pilsner14 lb Pilsner 37 1.8 67.7%
3 lb Munich Malt3 lb Munich Malt 36.8 7.87 14.5%
1 lb Briess - Dark Munich Malt 30L1 lb Dark Munich Malt 30L 36 30 4.8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.4%
0.20 lb Briess - Chocolate0.2 lb Chocolate 25 350 1%
0.34 lb American - Black Malt0.34 lb Black Malt 28 500 1.6%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 6%
0.40 lb Raw Honey0.4 lb Raw Honey - (late boil kettle addition) 68.5 20 1.9%
20.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Galena0.2 oz Galena Hops Pellet 13 Boil 90 min 7.76 28.6%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Pellet 4 Boil 10 min 2.02 71.4%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 lb Tart Cherry Puree Flavor Primary 1 days
0.90 lb Sweet Cherry Puree Flavor Primary 1 days
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 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) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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 7.14 28.6  
Mash volume with grains (equipment estimates 8.56 g | 34.3 qt) 8.66 34.7  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 3.14 12.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.65 30.6  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.4 21.6  
Top off amount 0.1 0.4  
Going into fermentor 5.5 22  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

Using 1.3 qts. per pound of grain, mash in at 146 °F (63 °C), rest for 10 minutes, then raise temperature to 152 °F (67 °C) and hold for 40 minutes. Increase temperature to 162 °F (72 °C) for final 10 minutes. Recirculate about 10 minutes to set the grain bed then sparge and collect 7 gallons (26 L). 

		<br />

Boil 90 minutes, adding the hops per the instructions. Add the cane sugar and honey at knockout, stirring well to dissolve. Chill rapidly to 65 °F (18 °C), pitch plenty of yeast (at least two packs with a starter), and oxygenate thoroughly. After 24 hours of fermentation, add the cherry purees. After 12–14 days, drop the beer about 6 °F (3 °C) per day for four days to help the beer clear. Rack the beer into a keg and force carbonate to 2.7 volumes.

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  • Last Updated: 2021-01-29 22:03 UTC