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

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Belgian Dark Strong Ale

309 calories 28.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.8468 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 309 calories (Per 330ml)
Carbs: 28.1 g (Per 330ml)
Created: Sunday January 8th 2023
1.100
1.020
10.5%
36.9
27.5
5.5
1.42
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.26 kg Dingemans - Belgian Pilsner Malt3.26441 kg Belgian Pilsner Malt 37 1.6 69.2%
0.23 kg Candi Syrup - Belgian Candi Syrup - Brun Foncé0.231468 kg Belgian Candi Syrup - Brun Foncé - (late boil kettle addition) 42 22 6.3%
0.24 kg Candi Syrup - Belgian Candi Syrup - D-1800.242672 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5%
0.21 kg Weyermann - Barke Munich Malt0.212281 kg Barke Munich Malt 3.25 € / kg
0.69 € 		37 8 4.5%
0.19 kg Dingemans - Aromatic Malt0.187515 kg Aromatic Malt 36.3 19 3.9%
0.18 kg Weyermann - Caramunich Type 10.182571 kg Caramunich Type 1 33.5 35 3.5%
0.18 kg Dingemans - Special B0.184159 kg Special B 33.1 125 3.5%
0.08 kg BE - Biscuit Malt0.0775643 kg Biscuit Malt 2.89 € / kg
0.22 € 		35 23.04 1.9%
0.08 kg Dingemans - Château Wheat Blanc0.0778818 kg Château Wheat Blanc 2.15 € / kg
0.17 € 		38 1.8 1.7%
0.03 kg Weyermann - Carafa Special Type 1 0.0292567 kg Carafa Special Type 1 29.9 340 0.5%
4.69 kg / 1.08 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 6.1 Boil 60 min 36.91 100%
35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 15 min.
2 g Irish Moss 0.11 € / g
0.23 € 		Fining Boil 15 min.
1 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.11 ml Lactic acid Water Agt Mash 1 hr.
0.34 €
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
60 Milliliters
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 143 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.8 g       Temp: 20 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74 3 29 103 29 103
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 60 °C 58 °C 15 min
Temperature 63 °C 63 °C 30 min
Temperature 68 °C 68 °C 30 min
6.7 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.5 L) 20.8
Mash volume with grains (equipment estimates 25.3 L) 23.6
Grain absorption losses -4.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.5 L) 15.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 13
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 13 L) 12
Total: 20.8  
Equipment Profile Used: System Default
 
Notes

Start fermentation at 20C and allow it to rise up to 25.5C.
Crash, transfer to bottle. Condition to 22.9 vol of CO2.
Use CBC 1 to bottle condition

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  • Last Updated: 2023-01-08 12:49 UTC