Belgian Dark Strong - Beer Recipe - Brewer's Friend

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Belgian Dark Strong

246 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.38 gallons
Post Boil Size: 7.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RT
Calories: 246 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday April 18th 2022
1.076
1.006
9.6%
25.1
15.9
5.4
53.77
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Dingemans - Belgian Pilsner Malt11 lb Belgian Pilsner Malt $ 1.71 / lb
$ 18.80 		37 1.6 68.2%
1.75 lb Weyermann - Munich Type II (Dark)1.75 lb Munich Type II (Dark) $ 2.49 / lb
$ 4.36 		37 10 10.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) $ 7.99 / lb
$ 7.99 		32 45 6.2%
8 oz Castle Malting - Château Special Belgium8 oz Château Special Belgium $ 2.89 / lb
$ 1.45 		34 115 3.1%
4 oz Weyermann - Caramunich Type 24 oz Caramunich Type 2 $ 2.59 / lb
$ 0.65 		34 45 1.6%
10 oz Weyermann - Acidulated10 oz Acidulated $ 0.17 / oz
$ 1.74 		27 3.4 3.9%
1 lb Brewer's Best - Soft Candi Sugar - Brun Léger1 lb Soft Candi Sugar - Brun Léger - (late boil kettle addition) $ 9.49 / lb
$ 9.49 		42 22 6.2%
16.12 lbs / $ 44.47
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.35 oz Yakima Valley Hops - Willamette1.35 oz Willamette Hops $ 1.00 / oz
$ 1.35 		Pellet 5.7 Boil 60 min 25.06 100%
1.35 oz / $ 1.35
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.50 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
1 lb Candi Sugar Spice Boil 10 min.
1 lb D-45 Candi Syrup Flavor Boil 1 min.
0.62 ml Phosphoric acid Water Agt Sparge 1 hr.
6.50 g Chalk Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
$ 7.95 / each
$ 7.95
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
$ 7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.06 psi       Temp: 36 °F       CO2 Level: 2.78 Volumes
 
Target Water Profile
Legacy - GreyCat - Persephone/Quad
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 1 14 14 35 0
75% distilled
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.59 gal Strike -- 149 °F 60 min
5.82 gal Mashout Batch Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.59 18.4  
Mash volume with grains 5.72 22.9  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.81 23.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29 qt) 8.38 33.5  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.25 29  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.25 g | 29 qt) 5.5 22  
Total: 10.4 41.6
Equipment Profile Used: System Default
 
Notes

Source water, salts, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 70F for 21 days (3 wks), rack to secondary for around 60 days (9 wks)

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  • Last Updated: 2022-12-05 13:46 UTC