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

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Belgian Dark Strong Ale

300 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.67 liters
Post Boil Size: 21.67 liters
Pre Boil Gravity: 15.9 °P (recipe based estimate)
Post Boil Gravity: 23.2 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 300 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Sunday January 31st 2021
23.2 °P
4.5 °P
10.5%
26.9
22.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.80 kg Belgian - Pilsner6.8 kg Pilsner 37 1.6 67%
1.70 kg Castle Malting - Château Munich1.7 kg Château Munich 34 12.7 16.7%
0.15 kg Castle Malting - Château Special Belgium0.15 kg Château Special Belgium 34 115 1.5%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 9.9%
0.15 kg Weyermann - Acidulated0.15 kg Acidulated 27 3.4 1.5%
0.10 kg Castle Malting - Château Biscuit0.1 kg Château Biscuit 35 17 1%
0.10 kg Castle Malting - Château Abbey0.1 kg Château Abbey 33 17.5 1%
0.15 kg Castle Malting - Château Cafe Light0.15 kg Château Cafe Light 34 90 1.5%
10.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 60 min 24.99 66.7%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 5 min 1.94 33.3%
75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 464 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 281.4 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 L Strike -- 63 °C 30 min
Infusion -- 67 °C 30 min
Infusion -- 72 °C 15 min
10.4 L Mashout Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.5
Mash volume with grains 33.5
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 10.8 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 27.7
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 20
Total: 37.7  
Equipment Profile Used: System Default
"Belgian Dark Strong Ale" Belgian Dark Strong Ale beer recipe by pridexus. All Grain, ABV 10.47%, IBU 26.93, SRM 22.75, Fermentables: (Pilsner, Château Munich, Château Special Belgium, Belgian Candi Sugar - Amber/Brown (60L), Acidulated, Château Biscuit, Château Abbey, Château Cafe Light) Hops: (Tettnanger, Saaz) Other: (Irish Moss, Calcium Chloride (dihydrate), Gypsum, Magnesium Chloride)
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  • Last Updated: 2021-02-08 11:02 UTC