R8V2 - Beer Recipe - Brewer's Friend

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R8V2

268 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 268 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Wednesday April 30th 2014
1.083
1.004
10.4%
27.2
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 75.4%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.8%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 5.8%
2 lb Candi Syrup - Belgian Candi Syrup - D22 lb Belgian Candi Syrup - D2 - (late boil kettle addition) 32 160 11.6%
0.25 lb Belgian Candi Sugar - Clear/Blond0.25 lb Belgian Candi Sugar - Clear/Blond - (late boil kettle addition) 38 0 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 5 Boil 60 min 17.57 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 9.59 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal + 5ml lactic acid Temperature -- 148 °F 75 min
2 gal Sparge -- 185 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

13 brix @ boil, ~16.5 at finish

raise temp to 72 over 7 days
18 19 20+D180 21 22 23+D180 23 23

Post-Mortem: Abnormally low FG, although the beer does not taste or look infected. Beer sat in the primary fermenter for ~3 months before being bottled. Low FG results in an unfortunately watery beer, despite the strength, although taste seems to be improving with age. Currently not a ton of interesting flavor other than D180 syrup. Next time, underpitch the yeast a bit to get some of that stressy Belgian flavor.

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  • Last Updated: 2015-05-11 02:07 UTC