belgian dark pale - Beer Recipe - Brewer's Friend

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belgian dark pale

11087 calories 1126.5 g 18 L
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Stephen Wilkins
Calories: 11087 calories (Per 18L)
Carbs: 1126.5 g (Per 18L)
Created: Saturday October 19th 2024
1.066
1.016
6.7%
21.6
22.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.50 kg Gladfield - Pilsner Malt8.5 kg Pilsner Malt 37.7 3.65 71.6%
1.50 kg Weyermann - Vienna Malt1.5 kg Vienna Malt 37 7.84 12.6%
1 kg German - CaraMunich II1 kg CaraMunich II 34 121.26 8.4%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 1132.64 0.8%
0.13 kg Briess - Victory Malt0.125 kg Victory Malt 34.5 73.22 1.1%
0.25 kg Cane Sugar0.25 kg Cane Sugar 46 2.1%
0.40 kg Candi Syrup - Candi Syrup - Date0.4 kg Candi Syrup - Date - (late boil kettle addition) 27 3.4%
11.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 11 Boil 60 min 21.56 100%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
5 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1008 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 427.7 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Anstey Hill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 41 120.5 76.9 27
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.9 L. Suggest reducing initial water volume to 45.09 L and adding 10.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.2 L/kg 24.7
Mash volume with grains 32.1
Grain absorption losses -11.2
Remaining sparge water volume (equipment estimates 42.9 L) 47.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 55.6 L) 60
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50
Going into fermentor 50
Total: 72  
Equipment Profile Used: System Default
 
Notes

pure date syrup replaced the candi syrup.

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  • Last Updated: 2024-10-29 09:45 UTC