BELGIAN DARK STRONG ALE IV - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

BELGIAN DARK STRONG ALE IV

4754 calories 436.1 g 6 L
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.37 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 4754 calories (Per 6L)
Carbs: 436.1 g (Per 6L)
Created: Monday April 29th 2024
1.085
1.017
9.0%
21.1
47.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
774.90 g Castle Malting - Chateau Pilsen Malt774.9 g Chateau Pilsen Malt 37 3.84 30%
514.29 g Castle Malting - Château Pale Ale514.29 g Château Pale Ale 38 7.58 19.9%
300 g Soft Candi Sugar - Brown300 g Soft Candi Sugar - Brown 38 158.62 11.6%
205.71 g Castle Malting - Château Munich Light205.71 g Château Munich Light 34 18.78 8%
200 g Castle Malting - Aromatic Malt200 g Aromatic Malt 35 51.87 7.7%
171.43 g Weyermann - Carapils171.43 g Carapils 34.5 4.11 6.6%
171.43 g Belgian - Wheat171.43 g Wheat 38 3.31 6.6%
135 g Castle Malting - Special B135 g Special B 34 398.79 5.2%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 42 3.9%
14 g Maltodextrin14 g Maltodextrin 39 0.5%
2,586.76 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Northern Brewer6 g Northern Brewer Hops Pellet 7.8 Boil 45 min 15.22 25%
10 g Charles Faram - Celeia10 g Celeia Hops Pellet 3.5 Boil 10 min 4.5 41.7%
8 g Saaz8 g Saaz Hops Pellet 3.5 Whirlpool at 90 °C 10 min 1.4 33.3%
24 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Servomyces Other Boil 15 min.
2 g Irish Moss Fining Boil 0 min.
0.75 g Chalk Water Agt Mash 1 hr.
0.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
0.38 g Magnesium Chloride Water Agt Mash 1 hr.
2.82 ml Citric acid Water Agt Mash 1 hr.
2.38 ml Citric acid Water Agt Sparge 1 hr.
1.98 ml Phosphoric acid Water Agt Mash 1 hr.
1.67 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - SafAle BE-256
Amount:
18 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 179 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 29.4 g       Temp: 4 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 18.4 30.8 84 55 229
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.51828 L Strike 69 °C 67 °C 60 min
6.87612 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.5
Mash volume with grains 8
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 9.1 L) 7.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 7
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 7
Total: 14.2  
Equipment Profile Used: System Default
"BELGIAN DARK STRONG ALE IV" Belgian Dark Strong Ale beer recipe by manuel rodriguez. All Grain, ABV 9.03%, IBU 21.12, SRM 47.07, Fermentables: (Chateau Pilsen Malt, Château Pale Ale, Soft Candi Sugar - Brown, Château Munich Light, Aromatic Malt, Carapils, Wheat, Special B, Corn Sugar - Dextrose, Maltodextrin) Hops: (Northern Brewer, Celeia, Saaz) Other: (Servomyces, Irish Moss, Chalk, Calcium Chloride (dihydrate), Salt, Magnesium Chloride, Citric acid, Phosphoric acid)
Last Updated and Sharing
 
158
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-12-02 14:56 UTC