Belgian Fart - Beer Recipe - Brewer's Friend

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Belgian Fart

217 calories 24.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Efficiency: 65% (brew house)
Source: Møllenberg Brygghuus
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Monday September 17th 2012
1.070
1.020
6.7%
35.3
30.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Pale 2-Row6 kg Pale 2-Row 38 2.5 81.1%
0.40 kg Belgian - CaraMunich0.4 kg CaraMunich 33 50 5.4%
0.30 kg American - Black Malt0.3 kg Black Malt 28 500 4.1%
0.20 kg American - Aromatic Malt0.2 kg Aromatic Malt 35 20 2.7%
0.50 kg Belgian Candi Sugar - Amber/Brown0.5 kg Belgian Candi Sugar - Amber/Brown - (late boil kettle addition) 38 60 6.8%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Cascade10 g Cascade Hops Pellet 6.5 Boil 60 min 14.3%
10 g Target10 g Target Hops Pellet 10.5 Boil 60 min 14.3%
5 g Cascade5 g Cascade Hops Pellet 6.5 Boil 15 min 7.1%
15 g Target15 g Target Hops Pellet 10.5 Boil 15 min 21.4%
5 g Cascade5 g Cascade Hops Pellet 6.5 Boil 5 min 7.1%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 4.5 Boil 5 min 14.3%
15 g Target15 g Target Hops Pellet 10.5 Boil 5 min 21.4%
70 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 150 g      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 Fly Sparge -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.2
Mash volume with grains 29.7
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 10.3 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 27
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)

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  • Last Updated: 2012-10-06 09:53 UTC