Belgian Stout - Beer Recipe - Brewer's Friend

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Belgian Stout

9575 calories 821.9 g 20 L
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Beer Stats
Method: All Grain
Style: Dark Mild
Boil Time: 90 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 136.4 liters
Post Boil Size: 126 liters
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 9575 calories (Per 20L)
Carbs: 821.9 g (Per 20L)
Created: Tuesday February 6th 2024
12.9 °P
2.3 °P
5.8%
26.1
48.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg Castle Malting - Chateau Pilsen Malt16 kg Chateau Pilsen Malt 37 2 58.2%
3.25 kg Castle Malting - Château Munich3.25 kg Château Munich 34 12.7 11.8%
2.15 kg Weyermann - Roasted Barley2.15 kg Roasted Barley 29.9 432 7.8%
1.40 kg Flaked Oats1.4 kg Flaked Oats 33 2.2 5.1%
1.20 kg Castle Malting - Château Chocolat1.2 kg Château Chocolat 38 488.1 4.4%
1 kg Weyermann - Special W1 kg Special W 33.6 115 3.6%
1 kg Weyermann - Carafa Special Type III1 kg Carafa Special Type III 29.9 525 3.6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 1.8%
1 kg Molasses1 kg Molasses 36 80 3.6%
27.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.03 kg East Kent Goldings0.03 kg East Kent Goldings Hops Pellet 5 First Wort 90 min 3.8 23.1%
0.06 kg Magnum0.06 kg Magnum Hops Pellet 15 Boil 90 min 20.71 46.2%
0.04 kg East Kent Goldings0.04 kg East Kent Goldings Hops Pellet 5 Boil 10 min 1.56 30.8%
0.13 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Epsom Salt Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
15.50 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
7.70 g Epsom Salt (MgSO4) Water Agt Sparge 0 min.
10 g Gypsum Water Agt Sparge 0 min.
7.70 g Baking Soda Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
240 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 541 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67.1 7.3 72 136.8 80.7 92.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
97.25 L Strike 70 °C 65 °C 10 min
97.25 L Steeping 65 °C 65 °C 60 min
75 L Sparge 78 °C 78 °C 120 min
Starting Mash Thickness: 3.67 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 129.2 L. Suggest reducing initial water volume to 45.4 L and adding 83.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 114.75 L. Suggest reducing strike water volume to 27.91 L and adding 69.35 L sparge/top-off. 97.3
Strike water volume at mash thickness of 3.7 L/kg 97.3
Mash volume with grains 114.7
Grain absorption losses -26.5
Remaining sparge water volume (equipment estimates 58.6 L) 65.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 129.2 L) 136.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 120 L) 126
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 126 L) 120
Total: 163.1  
Equipment Profile Used: System Default
"Belgian Stout" Dark Mild beer recipe by Brewer #87618. All Grain, ABV 5.79%, IBU 26.06, SRM 48.65, Fermentables: (Chateau Pilsen Malt, Château Munich, Roasted Barley, Flaked Oats, Château Chocolat, Special W, Carafa Special Type III, Flaked Barley, Molasses) Hops: (East Kent Goldings, Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Epsom Salt (MgSO4))
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  • Last Updated: 2024-02-11 10:05 UTC