BELGIAN DARK STRONG ALE - Beer Recipe - Brewer's Friend

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BELGIAN DARK STRONG ALE

4484 calories 348.4 g 6 L
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.25 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 4484 calories (Per 6L)
Carbs: 348.4 g (Per 6L)
Created: Friday December 16th 2022
1.081
1.011
9.1%
23.6
42.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,125 g BE - Pale Ale1125 g Pale Ale 38 7.58 46%
525 g Castle Malting - Château Pilsen 2RS525 g Château Pilsen 2RS 37 3.57 21.5%
210 g Candi Syrup - Belgian Candi Syrup - Dark (80L)210 g Belgian Candi Syrup - Dark (80L) 32 211.99 8.6%
150 g Weyermann - Carapils150 g Carapils 34.5 4.11 6.1%
150 g Flaked Wheat150 g Flaked Wheat 34 3.84 6.1%
112.50 g Castle Malting - Aromatic Malt112.5 g Aromatic Malt 35 51.87 4.6%
100 g Belgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) 38 4.1%
75 g Castle Malting - Special B75 g Special B 34 398.79 3.1%
2,447.50 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Target3 g Target Hops Pellet 11.5 Boil 60 min 12.12 23.1%
6 g Styrian Goldings6 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 8.91 46.2%
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.61 30.8%
13 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
225 mg/l Servomyces Other Boil 10 min.
9 g Sweet Orange Peel Flavor Boil 5 min.
0.75 g Chalk Water Agt Mash 1 hr.
0.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
0.38 g Magnesium Chloride Water Agt Mash 1 hr.
3.19 ml Citric acid Water Agt Mash 1 hr.
1.81 ml Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
15 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 147 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 75.8 g       Temp: 24 °C       CO2 Level: 3.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 20 30 100 50 103
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.4 L Strike 68 °C 67 °C 90 min
4.6 L Sparge 80 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.4
Mash volume with grains 7.8
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 8.2 L) 6.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 11.8 L) 10.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 6 L) 9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9 L) 6
Total: 13.1  
Equipment Profile Used: System Default
"BELGIAN DARK STRONG ALE" Belgian Dark Strong Ale beer recipe by manuel rodriguez. All Grain, ABV 9.08%, IBU 23.64, SRM 42.84, Fermentables: (Pale Ale, Château Pilsen 2RS, Belgian Candi Syrup - Dark (80L), Carapils, Flaked Wheat, Aromatic Malt, Belgian Candi Sugar - Clear/Blond (0L), Special B) Hops: (Target, Styrian Goldings, Hallertau Mittelfruh) Other: (Servomyces, Sweet Orange Peel, Chalk, Calcium Chloride (dihydrate), Salt, Magnesium Chloride, Citric acid)
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  • Last Updated: 2024-11-13 21:18 UTC