Sorgenfri Belgian Dark Strong Ale 2022 - Beer Recipe - Brewer's Friend

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Sorgenfri Belgian Dark Strong Ale 2022

258 calories 23.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 10.3 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 10.3 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: 23.9 g (Per 330ml)
Created: Friday August 5th 2022
1.084
1.017
8.9%
32.2
65.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.66 kg Castle Malting - Château Pilsen 6RW2.66 kg Château Pilsen 6RW 36.8 3.31 67.1%
0.45 kg Candi Syrup - Belgian Candi Syrup - D-1800.454 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 478.84 11.4%
0.45 kg Castle Malting - Château Munich0.454 kg Château Munich 34 32.39 11.4%
0.22 kg Crisp Malting - Torrefied Wheat0.22 kg Torrefied Wheat 36.8 6.51 5.5%
0.09 kg Dingemans - Special B0.093 kg Special B 33.1 332.07 2.3%
0.09 kg Dingemans - Cara 120 MD0.085 kg Cara 120 MD 34 318.73 2.1%
3.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh (3.75 AA)20 g Hallertau Mittelfruh (3.75 AA) Hops Pellet 4.8 Boil 60 min 20.18 44.9%
11 g Saaz (3.5 AA)11 g Saaz (3.5 AA) Hops Pellet 3.6 Boil 30 min 6.4 24.7%
13.50 g Styrian Goldings (5.5 AA)13.5 g Styrian Goldings (5.5 AA) Hops Pellet 4 Boil 15 min 5.63 30.3%
44.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 ml Calcium Chloride (anhydrous) Water Agt Mash 75 min.
1.60 g Gypsum (Calcium Sulfate) Water Agt Mash 75 min.
0.60 ml Protafloc Fining Boil 15 min.
1.50 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:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 260 B cells required
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 260 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
9 L Infusion 70.5 °C 64 °C 75 min
2.1 L Infusion 100 °C 70 °C 15 min
4.6 L Sparge 100 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.2 L) 15.4
Mash volume with grains (equipment estimates 25.5 L) 17.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 11
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10.3
Volume into fermentor 10.3
Total: 15.4  
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 Syrup and 4,5 g M31 dry yeast (Belgian Tripel) to the 17 liter batch. [CONVERT TO 10,3 liters]

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  • Last Updated: 2022-08-12 10:23 UTC