Belgian dark strong ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian dark strong ale

366 calories 32.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 366 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Friday January 21st 2022
1.110
1.021
11.7%
38.2
21.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb Bestmalz - BEST Pilsen17.5 lb BEST Pilsen 37 1.9 85.4%
3 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)3 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 14.6%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 24.03 28.6%
1.25 oz Brewmaster - Czech Saaz1.25 oz Czech Saaz Hops Pellet 2.8 Boil 20 min 6.53 35.7%
1.25 oz Styrian Goldings1.25 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.68 35.7%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb belgian dark candi syrup Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 15 min.
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 69 0
Ca=50, Mg=10, Na=5, Cl=70, SO4=70

mash:: 1.5 g Gypsum, 1.25 g CaCl, 3.25 Epsom salt

Boil: 0.8 g Gypsum, 2.1 g CaCl, 1.8 g Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 131 °F 10 min
8 gal -- 149 °F 90 min
8 gal -- 155 °F 30 min
8 gal -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.47 21.9  
Mash volume with grains 6.87 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 4.59 g | 18.3 qt) 5.97 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.26 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 11.44 45.8
Equipment Profile Used: System Default
 
Notes

Pitch yeast and ferment at 68F, allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day).

2 step yeast starter using 2 packages of WLP 530 Abby ale yeast
3 liter and 2 liter starters

Last Updated and Sharing
 
332
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-21 18:02 UTC