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

Brewer's Friend

Print

Belgian Strong Dark Ale

271 calories 24.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EHines
Calories: 271 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday April 6th 2024
1.082
1.016
8.7%
23.0
40.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 58.2%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 5.8%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 5.8%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 5.8%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 5.8%
1 lb Special B1 lb Special B 34 115 5.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.8%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 5.8%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.1%
17.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Hopsteiner - Hallertauer Magnum0.4 oz Hallertauer Magnum Hops Pellet 16.2 Boil 60 min 20.71 16.7%
2 oz LD Carlson - GERMAN HALLERTAU MITTELFRUH2 oz GERMAN HALLERTAU MITTELFRUH Hops Pellet 1.8 Boil 5 min 2.29 83.3%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Wyeast Nutrient Water Agt Boil 15 min.
1 each Whirlfloc tablet Water Agt Boil 15 min.
4 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.50 g magnesium sulphate Water Agt Mash 0 min.
0.25 g Sea salt Spice Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add minerals to both mash 5.5 gal and sparge 5 gal RO waters.
I use a steam slayer so 1 gallon takes 75 to 90 minutes to boil off.
My RO water contains 6 PPM NACL and 0 other minerals.
My hard Belgian Candi sugar is home made so unknown SRM.
The D-180 sugar is commercial.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Infusion -- 150 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.7 22.8  
Mash volume with grains 6.91 27.6  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 2.95 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.65 34.6
Equipment Profile Used: System Default
"Belgian Strong Dark Ale" Belgian Dark Strong Ale beer recipe by EHines. All Grain, ABV 8.7%, IBU 23, SRM 40.45, Fermentables: (Pilsner, CaraMunich I, Munich - Light 10L, Munich Dark 20L, Aromatic Malt, Special B, Belgian Candi Syrup - D-180, Belgian Candi Sugar - Dark (275L), Acidulated Malt) Hops: (Hallertauer Magnum, GERMAN HALLERTAU MITTELFRUH) Other: (Wyeast Nutrient, Whirlfloc tablet, Gypsum, Calcium Chloride (anhydrous), magnesium sulphate, Sea salt)
Last Updated and Sharing
 
132
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-04-07 21:09 UTC