NHC17 gold Belgian Dark Strong Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

NHC17 gold Belgian Dark Strong Ale

260 calories 27.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Tuesday October 3rd 2023
1.078
1.020
7.6%
25.1
23.7
5.7
17.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
41 lb American - Pilsner41 lb Pilsner 37 1.8 87.2%
2 lb Belgian - Special B2 lb Special B 34 115 4.3%
2 lb US - Belgian Dark Candi Syrup D-1802 lb Belgian Dark Candi Syrup D-180 $ 8.52 / lb
$ 17.04 		1.032 180 4.3%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 32 90 4.3%
47 lbs / $ 17.04
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Charles Faram - Premiant2 oz Premiant Hops Leaf/Whole 9.5 Boil 60 min 18.42 50%
2 oz Tettnanger2 oz Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 6.71 50%
4 oz / $ 0.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
6 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 375 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Osmosis Reverse
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
15.14 gal Strike -- 144 °F 30 min
7.7 gal Sparge -- 158 °F --
Vorlauf -- 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.65 gal (66.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.65 gal (18.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.57 gal (78.26 qt). Suggest reducing strike water volume to 8.56 gal (34.24 qt) and adding 7.57 gal (30.26 qt) sparge/top-off. 16.13 64.5  
Strike water volume at mash thickness of 1.5 qt/lb 16.13 64.5  
Mash volume with grains 19.57 78.3  
Grain absorption losses -5.38 -21.5  
Remaining sparge water volume (equipment estimates 5.74 g | 22.9 qt) 6.09 24.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.41 1.7  
Pre boil volume (equipment estimates 16.65 g | 66.6 qt) 17 68  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 15 60  
Going into fermentor 15 60  
Total: 22.21 88.8
Equipment Profile Used: System Default
 
Notes

Belgian Dark Strong Ale
https://byo.com/recipe/belgian-dark-strong-ale-2017-nhc-gold/

13.5 gallons/51 L, all-grain
OG = 1.098 FG = 1.028
IBU = 24.5 SRM = 28 ABV = 9.4

This is the gold medal recipe in the Strong Belgian & Trappist ale category for the 2017 NHC.

Ingredients
41 lbs. Pilsner malt
2 lbs. Special B malt
2 lbs. Candi Syrup, D-180
2 lbs. Candi Syrup, D-90
14 AAU Premiant hops (60 min.) (2 oz./57 g at 7% alpha acids)
9 AAU Tettnang hops (30 min.) (2 oz./57 g at 4.5% alpha acids)
6 packages White Labs WLP500 (Trappist Ale) yeast

Step by step
Mash the grains with 15.14 gallons of water at 153 °F, to reach a mash temperature of 144 °F. After 30 minutes raise the mash temperature to 158 °F for 30 minutes, and mash out at 172 °F. Sparge with 7.7 gallons water at 168 °F to collect 17 gallons of water. Boil 90 minutes, adding ingredients as indicated. At the end of the boil there should be 15 gallons of wort. Begin fermentation at 62 °F and let free rise after 24 hours. Add candi syrup to the primary fermenter once fermentation begins to slow. Carbonate to 2.6 volumes.

Written by Nicholas McCoy & Father Jefferey Poirot

Last Updated and Sharing
 
163
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-10-07 15:48 UTC