Kneeling at the Abbey - Beer Recipe - Brewer's Friend

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Kneeling at the Abbey

342 calories 31.5 g 16 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.57 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cimmy
Hop Utilization: 97%
Calories: 342 calories (Per 16oz)
Carbs: 31.5 g (Per 16oz)
Created: Thursday April 18th 2024
1.103
1.021
10.8%
29.2
21.9
5.4
81.34
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.42 lb Franco-Belges - Pilsen Malt13.42 lb Pilsen Malt $ 2.99 / lb
$ 40.13 		39 1.7 72.9%
1.40 lb Weyermann - Barke Munich Malt1.4 lb Barke Munich Malt $ 2.74 / lb
$ 3.84 		37 8 7.6%
0.90 lb Dingemans - Special B0.9 lb Special B $ 2.89 / lb
$ 2.60 		33.1 125 4.9%
0.70 lb Briess - Aromatic Munich Malt 20L0.7 lb Aromatic Munich Malt 20L $ 2.69 / lb
$ 1.88 		35.4 20 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) $ 8.99 / lb
$ 8.99 		32 90 5.4%
1 lb Candi Syrup - Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) $ 8.99 / lb
$ 8.99 		46 0 5.4%
18.42 lbs / $ 66.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Magnum0.75 oz Magnum Hops $ 1.10 / oz
$ 0.83 		Pellet 12.5 Boil 60 min 29.18 100%
0.75 oz / $ 0.83
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
5 g Lactic acid $ 2.54 / oz
$ 0.45 		Water Agt Mash 1 hr.
1 each Whirlfloc Tablet $ 0.30 / each
$ 0.30 		Fining Mash 0 min.
3 tsp Yeast Nutrient $ 0.70 / oz
$ 0.35 		Other Mash 0 min.
$ 1.10
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
$ 12.99 / each
$ 12.99
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 12.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.79 psi       Temp: 36 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 148 °F 45 min
Infusion 148 °F 158 °F 30 min
Infusion 158 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.42 g | 37.7 qt) 8.87 35.5  
Mash volume with grains (equipment estimates 10.73 g | 42.9 qt) 10.19 40.7  
Grain absorption losses -2.05 -8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 6.57 26.3  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.13 20.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.13 g | 20.5 qt) 5 20  
Total: 8.87 35.5
Equipment Profile Used: System Default
"Kneeling at the Abbey" Belgian Dark Strong Ale beer recipe by Cimmy. BIAB, ABV 10.84%, IBU 29.18, SRM 21.87, Fermentables: (Pilsen Malt, Barke Munich Malt, Special B, Aromatic Munich Malt 20L, Belgian Candi Syrup - D-90, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, Whirlfloc Tablet, Yeast Nutrient)
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  • Last Updated: 2024-08-25 04:35 UTC