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The Reverend

315 calories 28 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.49 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Sunday December 24th 2023
1.095
1.018
10.1%
25.3
18.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.79 lb BE - Pale Ale8.79 lb Pale Ale 38 3.4 83.6%
0.60 lb Belgian - Aromatic0.6 lb Aromatic 33 38 5.7%
0.30 lb Belgian - Cara 20L0.3 lb Cara 20L 34 22 2.9%
0.30 lb Belgian - Cara 45L0.3 lb Cara 45L 34 42 2.9%
0.30 oz Belgian - Special B0.3 oz Special B 34 115 0.2%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 4.8%
10.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Sterling0.25 oz Sterling Hops Pellet 12.7 Boil 60 min 20.04 31.3%
0.10 oz Sterling0.1 oz Sterling Hops Pellet 12.7 Boil 30 min 5.25 12.5%
0.45 oz Sterling0.45 oz Sterling Hops Pellet 12.7 Boil 0 min 56.3%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 10 min.
1.30 g Yeast Nutrient Other Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 257 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Infusion -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.99 g | 23.9 qt) 4.99 20  
Mash volume with grains (equipment estimates 6.79 g | 27.2 qt) 5.79 23.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.49 g | 17.9 qt) 3.49 14  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.99 20
Equipment Profile Used: System Default
 
Notes

Mash at 148°F (64°C) for 90 minutes to ensure adequate conversion. Then sparge and boil for 60 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill and pitch the yeast at 68°F (20°C) and hold for first half of fermentation, then allow the temperature to rise as high as possible to promote attenuation.

YEAST
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)

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  • Last Updated: 2024-01-24 03:20 UTC
  • Snapshot Created: 2023-12-24 14:53 UTC
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