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

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Sorgenfri Belgian Dark Strong Ale

258 calories 23.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Sunday August 22nd 2021
1.084
1.016
9.0%
32.0
65.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.40 kg Castle Malting - Château Pilsen 6RW4.4 kg Château Pilsen 6RW 36.8 3.31 67.2%
0.75 kg Candi Syrup - Belgian Candi Syrup - D-1800.75 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 478.84 11.5%
0.75 kg Castle Malting - Château Munich0.75 kg Château Munich 34 32.39 11.5%
0.36 kg Crisp Malting - Torrefied Wheat0.36 kg Torrefied Wheat 36.8 6.51 5.5%
0.15 kg Dingemans - Special B0.15 kg Special B 33.1 332.07 2.3%
0.14 kg Dingemans - Cara 120 MD0.14 kg Cara 120 MD 34 318.73 2.1%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh (3.75 AA)40 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4 Boil 60 min 20.26 44.4%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.1 Boil 30 min 6.03 22.2%
30 g Styrian Goldings (5.5 AA)30 g Styrian Goldings (5.5 AA) Hops Pellet 3 Boil 15 min 5.66 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 75 min.
2 g Gypsum (Calcium Sulfate) Water Agt Mash 75 min.
1 ml Protafloc Fining Boil 15 min.
2.50 ml Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 430 B cells required
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 430 B cells required
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 430 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 230.8 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Malmö kranvatten VA SYD apr-sep 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 7 34 20 40 136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 L Infusion 71 °C 64 °C 75 min
3.4 L Infusion 100 °C 70 °C 15 min
3 L Sparge 78 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.2 L) 24.7
Mash volume with grains (equipment estimates 36 L) 28.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 18
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 17
Volume into fermentor 17
Total: 24.7  
Equipment Profile Used: System Default
 
Notes

Start fementation at 17°C, rise temperature with 1–0,5°C per day, up to 22–23 °C.

Cold crash after fermentation is completed.

When bottling, add 236 Simplicity Candi Syrp and 4,5 g M31 dry yeast (Belgian Tripel) to the 17 liter batch.

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  • Last Updated: 2022-01-02 14:32 UTC