Tank Table-VIII Triple - Beer Recipe - Brewer's Friend

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Tank Table-VIII Triple

313 calories 30.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Florio
Calories: 313 calories (Per 12oz)
Carbs: 30.9 g (Per 12oz)
Created: Sunday March 1st 2015
1.094
1.022
9.5%
26.6
16.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Belgian - Pale Ale15.5 lb Pale Ale 38 3.4 80.5%
12 oz Belgian - Aromatic12 oz Aromatic 33 38 3.9%
12 oz Belgian - Biscuit12 oz Biscuit 35 23 3.9%
12 oz Belgian - Cara 45L12 oz Cara 45L 34 42 3.9%
8 oz Belgian - Special B8 oz Special B 34 115 2.6%
16 oz Belgian Candi Sugar - Clear/Blond16 oz Belgian Candi Sugar - Clear/Blond 38 0 5.2%
308 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.68 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 8.97 33.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 5.07 16.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 2 min 0.86 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.84 27.4  
Mash volume with grains 8.3 33.2  
Grain absorption losses -2.28 -9.1  
Remaining sparge water volume (equipment estimates 2.72 g | 10.9 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.95 39.8
Equipment Profile Used: System Default
 
Notes

I aged this beer for about a year. I also left it in a secondary for about a month before bottling. I added a second dose of yeast 3-days prior to bottling and used DME for priming. It is most similar to a Chimay Ale. I mistakenly used amber candy sugar so my ale came out darker than the style so make sure you use clear or light candy sugar if you care about color. This was one of my best brews because I cellar aged at 55-60 for a long time. Bottling abv was about 9% whereas a year later it climbed to 9.4% (Could be my measurements but it seems to get more alcoholic with aging and the secondary yeast pitch. I boiled my wort for about 60 minutes and used a single mash method. The name Table VIII comes from Army tank gunnery tables where we had to qualify our crew and tanks to fight. This brew is in memory of my crew back in '88! Best job I ever had.

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  • Last Updated: 2015-03-01 13:34 UTC