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

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Belgian Dark Strong Ale

364 calories 20.2 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Alex Davies
Calories: 364 calories (Per 500ml)
Carbs: 20.2 g (Per 500ml)
Created: Thursday February 4th 2021
1.080
1.003
10.1%
26.4
17.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Crisp Malting - Europils Malt5.5 kg Europils Malt 37.5 1.87 81.5%
0.20 kg Crisp Malting - Crystal Extra Dark - 120L0.2 kg Crystal Extra Dark - 120L 35 120 3%
0.10 kg Weyermann - Carafa I0.1 kg Carafa I 32 340 1.5%
0.20 kg Crisp Malting - Brown Malt0.2 kg Brown Malt 32.7 65 3%
0.75 kg Cane Sugar0.75 kg Cane Sugar - (late boil kettle addition) 46 0 11.1%
6.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5.13 Boil 90 min 15.66 75.8%
8 g Magnum8 g Magnum Hops Leaf/Whole 11 Boil 90 min 10.74 24.2%
33 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
15 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 367 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 75 g       Temp: 24 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 26 120 120 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Infusion 77 °C 66 °C 60 min
10 L Batch Sparge 74 °C 75 °C 45 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 17.4
Mash volume with grains 21.4
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.8 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 22.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 19 L) 19.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.5 L) 19
Total: 29.4  
Equipment Profile Used: System Default
 
Notes

Temp held at 18 degrees for 48 hours.

48 hours - added sugar syrup and increased temp to 21 degrees.

56 hours - let temp free rise

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  • Last Updated: 2021-03-03 11:58 UTC