Noel Belgian Dark Strong (using dme to boost and 1 mash) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Noel Belgian Dark Strong (using dme to boost and 1 mash)

333 calories 31.8 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: 6.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sean
Calories: 333 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Thursday November 17th 2022
1.100
1.022
10.2%
25.4
28.1
5.4
32.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt $ 2.30 / lb
$ 20.70 		37 1.6 48.3%
1 lb Belgian - Special B1 lb Special B $ 2.30 / lb
$ 2.30 		34 115 5.4%
10 oz Molasses10 oz Molasses 36 80 3.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5.4%
2 lb Briess - DME Traditional Dark2 lb DME Traditional Dark 44.6 30 10.7%
1 lb Belgian - CaraMunich1 lb CaraMunich $ 2.20 / lb
$ 2.20 		33 50 5.4%
3 lb Munich3 lb Munich $ 2.30 / lb
$ 6.90 		37 6 16.1%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.4%
18.62 lbs / $ 32.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.41 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cinnamon Spice Mash 30 min.
2.50 g Nutmeg Spice Mash 15 min.
10 each Cloves Water Agt Mash 30 min.
4 each Cinnamon stick Spice Primary 0 min.
1.50 oz Vanilla extract Spice Primary 0 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Oak Lodge Water Supply
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1 bags of DME dissolved wound up being .5 G, likey can use less water next time but factor extra water into total water equation
.4-.5G per hour with top off inside

morebeer:
Total Water Needed [?]: 8.73 Gallons, 33.03 Liters
Mash Water Needed [?]: 4.66 Gallons, 17.62 Liters
Sparge Water Needed [?]: 4.07 Gallons, 15.41 Liters
Strike Temperature [?]: 159.73 F, 71 C
Pre-Boil Wort Produced [?]: 6.66 Gallons, 25.19 Liters

http://www.homebrewing.com/calculators/?page=tools&section=water&action=calculate
had 2.6 Sparge so:

= Mash 6.6 G Sparge 1.5-2.5 G
But 6.5 G and 14lbs takes above tube so make it:
mash 6 sparge 2-3G
had room for more water so:
Used added 25 G =6.25 G and 14 lbs
Wound up w 5 G from mash=
Sparged w 1.5 but then added DME water so was way high again around 7 G to start on boil = 3-4 hr boil

NEXT TIME USE LESS WATER W DME ALSO REDUCE SPARGE
WANT TO BE ROUGHLY 6.25 W BOIL SO .25 G FOR DME AND .5g for sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal 70 °F 131 °F 10 min
6 gal 131 °F 149 °F 90 min
6 gal 149 °F 155 °F 500 min
6 gal 155 °F 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 3.48 13.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.36 1.5  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.5 26  
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: 8.14 32.5
Equipment Profile Used: System Default
 
Notes

2 bags of DME dissolved wound up being .5 G, likey can use less water next time but factor extra water into total water equation

1 oz cinamin to boil at 15 min
2.5 grams nutmeg 15 min
5 g cardamon
5 g allspice
10 cloves at 30 min
4 sticks busted up and soaked in whiskey to keg

1.5 T vanilla extract to keg
1T peppermint to keg


Start the mash at 131F and hold for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest). (used this setting for overnight mash)
Ramp up to 155F and hold for 30 mins (alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.

Last Updated and Sharing
 
317
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-14 22:57 UTC