1022 - Beer Recipe - Brewer's Friend

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1022

300 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.94 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 300 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Saturday September 3rd 2022
1.098
1.015
10.8%
29.9
41.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Castle Malting - Château Pilsen 2RS6 kg Château Pilsen 2RS 37 1.9 66.4%
1.36 kg Candi Syrup - Belgian Candi Syrup - D-1801.36 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 15.1%
1 kg Weyermann - Caramunich Type 21 kg Caramunich Type 2 34 45 11.1%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 36 2 5.5%
0.11 kg Cane Sugar0.11 kg Cane Sugar - (late boil kettle addition) 46 0 1.2%
0.07 kg German - Acidulated Malt0.065 kg Acidulated Malt 27 3.4 0.7%
9.04 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - German Hallertau Mittelfrüh50 g German Hallertau Mittelfrüh Hops Pellet 3 Boil 60 min 17.11 50%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 4.5 Boil 15 min 12.74 50%
100 g / 0.00 €
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
2.50 Liters
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Helsinki
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 70 °C 64 °C 60 min
4 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 30.3
Mash volume with grains 35.3
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 6.2 L) 4.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 25.9
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

2.5L starter from one vial of WLP540 (2+1L)

CS: 90 minute boil. Add syrup and soft sugar at flameout. Chill to 17'C. Pitch yeast. Oxygen for 90 seconds. Slowly ramp primary for 7 days up to 23'C. At near-terminal gravity (1.014), rack off primary yeast and drop temp to 15'C for the next 10 days then brighten at 7'C for 3 weeks. Bottle prime with Simplicity at 32g/gallon in heavy bottles. Cellar for 12 months.

Stalled fermentation at 1.040. One attempt to restart with another 2L starter of WLP540 (used shaking to properly aerate). Then noticed the liquid yeast had expired week before brewday, and was not taken into account. Second pitch with T-58 dry yeast (hydrated) finally did the trick.

Brewday October 1st, secondary fermentation/cold crash at 12'C started October 27th, bottling finally at November 13th.

Pullotettavaa oli 20 litraa. Pulloon saatiin 60x0,33L annosta. OG 1.096 ja FG nyt 1.024, näillä tiedoilla ABV ois 9,5%. Satsiin meni 200g vaahterasiirappia (10g/L) joilla pitäis päästä 3.0 CO2 tilavuuteen. Laitettiin myös pussillinen T-58 kuivahiivaa pullokäymisen varmistamiseksi.

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  • Last Updated: 2022-11-15 22:19 UTC