Belgian Dark Strong Ale 2 - Beer Recipe - Brewer's Friend

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Belgian Dark Strong Ale 2

244 calories 19.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19.27 liters
Post Boil Size: 16.77 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Miller
Hop Utilization: 99%
Calories: 244 calories (Per 330ml)
Carbs: 19.7 g (Per 330ml)
Created: Wednesday October 6th 2021
1.080
1.012
8.9%
27.8
22.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,856 g Weyermann - Extra Pale Premium Pilsner Malt1856 g Extra Pale Premium Pilsner Malt 38 1.5 33%
1,913 g BE - Pale Ale1913 g Pale Ale 38 3.4 34%
225 g German - Melanoidin225 g Melanoidin 37 25 4%
169 g Belgian - Aromatic169 g Aromatic 33 38 3%
169 g Belgian - CaraMunich169 g CaraMunich 33 50 3%
113 g Belgian - Special B113 g Special B 34 115 2%
28 g German - Carafa III28 g Carafa III 32 535 0.5%
225 g Rolled Oats225 g Rolled Oats 33 2.2 4%
225 g Dingemans - Wheat Malt225 g Wheat Malt 38.1 1.8 4%
448 g Molasses448 g Molasses - (late boil kettle addition) 36 80 8%
253 g Candi Syrup - Belgian Candi Syrup - Brun Foncé253 g Belgian Candi Syrup - Brun Foncé - (late boil kettle addition) 42 22 4.5%
5,624 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 4.1 First Wort at 100 °C 60 min 20.91 70%
15 g Saaz15 g Saaz Hops Pellet 4.1 Boil 30 min 6.89 30%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 15 min.
4 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
7 ml Lactic acid Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g corriander Spice Boil 10 min.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.89 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 387 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
0.89 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 387 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 387 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 156 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
18D. Belgian Dark Strong Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 75 100 75 175
Volvic 24.0 L
Overijse 0.2 L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Strike 63 °C 63 °C 15 min
Steeping 65 °C 65 °C 15 min
Steeping 69 °C 69 °C 45 min
8 L Sparge 75 °C 75 °C 20 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 13.5
Mash volume with grains 16.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 13.8 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.5 L) 19.3
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 16 L) 16.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.8 L) 16
Total: 25.1  
Equipment Profile Used: System Default
"Belgian Dark Strong Ale 2" Belgian Dark Strong Ale beer recipe by Patrick Miller. All Grain, ABV 8.93%, IBU 27.8, SRM 22.49, Fermentables: (Extra Pale Premium Pilsner Malt, Pale Ale, Melanoidin, Aromatic, CaraMunich, Special B, Carafa III, Rolled Oats, Wheat Malt, Molasses, Belgian Candi Syrup - Brun Foncé) Hops: (Saaz) Other: (Irish Moss, Fermax Yeast Nutrient, Lactic acid, Gypsum, Salt, Calcium Chloride (dihydrate), corriander, Baking Soda)
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  • Last Updated: 2022-01-01 19:04 UTC