Belching Dark Strong - Beer Recipe - Brewer's Friend

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Belching Dark Strong

300 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mufasa
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Monday April 3rd 2023
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Belgian-Style Dark Strong

by Nosybear

OG: 1.090 FG: 1.017 ABV: 10.4% IBU: 26

1.090
1.021
9.1%
31.7
24.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Dingemans - Belgian Pilsner Malt14 lb Belgian Pilsner Malt 37 1.6 72.7%
1.25 lb Munich - Light 10L1.25 lb Munich - Light 10L 33 10 6.5%
1.25 lb Weyermann - Carafoam1.25 lb Carafoam 34.5 2.2 6.5%
0.75 lb Dingemans - Aromatic Malt0.75 lb Aromatic Malt 36.3 19 3.9%
0.75 lb Dingemans - Special B0.75 lb Special B 33.1 125 3.9%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated 27 3.4 1.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 5.2%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Chief Hops - German Magnum0.5 oz German Magnum Hops Pellet 16.2 Boil 60 min 22.9 38.5%
0.80 oz Artisan - Styrian Goldings0.8 oz Styrian Goldings Hops Pellet 3.9 Boil 60 min 8.82 61.5%
1.30 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.98 31.9  
Mash volume with grains 9.44 37.8  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 1.51 g | 6 qt) 1.96 7.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Mash in at 144°F (62°C) for 30 minutes, then raise to 156°F (69°C) and hold for 30 minutes. Sparge at 170°F (77°C). Lauter, then boil for 60 minutes. Chill to 67°F (19°C) and pitch yeast starter. Ferment at 67°F (19°C) until fermentation is complete.

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  • Public: Yup, Shared
  • Last Updated: 2023-04-03 16:12 UTC