strong_dark_ale_1 - Beer Recipe - Brewer's Friend

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strong_dark_ale_1

318 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Brouwerij St. Kamillus
Calories: 318 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Wednesday May 12th 2021
1.096
1.019
10.0%
33.4
26.8
n/a
84.38
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Weyermann - Pilsner8 kg Pilsner 36 1.5 57.8%
1.35 kg Brewferm - Candi syrup dark1.35 kg Candi syrup dark 32 75.51 9.7%
1 kg The Swaen - Munich Light1 kg Munich Light 35.3 5.5 7.2%
1.50 kg The Swaen - Swaen Vienna1.5 kg Swaen Vienna 36.8 4.5 10.8%
1 kg The Swaen - Goldswaen Belge1 kg Goldswaen Belge $ 2.34 / kg
$ 2.34 		35 14 7.2%
0.25 kg Weyermann - CaraAroma0.25 kg CaraAroma $ 3.25 / kg
$ 0.81 		36 140 1.8%
0.50 kg Thomas Fawcett - Dark Crystal Malt II0.5 kg Dark Crystal Malt II 33 120 3.6%
0.25 kg The Swaen - Blackswaen Honey Biscuit0.25 kg Blackswaen Honey Biscuit $ 3.05 / kg
$ 0.76 		37 30 1.8%
13.85 kg / $ 3.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops $ 0.03 / g
$ 1.34 		Pellet 6.1 Boil 90 min 21.56 45%
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Leaf/Whole 3.5 Boil 30 min 4.85 27%
16 g Styrian Goldings16 g Styrian Goldings Hops Pellet 2.9 Boil 30 min 2.36 14.4%
15 g Northern Brewer15 g Northern Brewer Hops $ 0.03 / g
$ 0.40 		Pellet 6.1 Boil 30 min 4.65 13.5%
111 g / $ 1.74
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
12 Grams
Cost:
$ 6.56 / each
$ 78.72
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 240 B cells required
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 240 B cells required
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 240 B cells required
$ 78.72 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
33.69 L Strike 73 °C 66 °C 60 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 34.4
Mash volume with grains 42.6
Grain absorption losses -12.5
Remaining sparge water volume (equipment estimates 17.1 L) 15
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 39.1 L) 37
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 30
Going into fermentor 30
Total: 49.4  
Equipment Profile Used: System Default
 
Notes

yeast from hefe -> + WL monastery 500 -> tripel fermentation -> acid washed (citric acid, pH 2.5) and cropped + EC1118 wine yeast for aromas (although I think it will not finish as well - since it sucks for maltose)

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  • Public: Yup, Shared
  • Last Updated: 2021-05-17 13:33 UTC