St. Benedict Belgian Dark Strong (Sub UK for Belgian Pale malt) - Beer Recipe - Brewer's Friend

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St. Benedict Belgian Dark Strong (Sub UK for Belgian Pale malt)

349 calories 31.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.seriouseats.com/recipes/2012/09/how-to-
Calories: 349 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Thursday March 5th 2015
1.105
1.021
11.0%
28.9
20.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 44.5%
3.10 lb United Kingdom - Pale 2-Row3.1 lb Pale 2-Row 38 2.5 17.2%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 11.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - Dark1 lb Belgian Candi Syrup - Dark 32 80 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - D21 lb Belgian Candi Syrup - D2 32 160 5.6%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.6%
14 oz German - Dark Munich14 oz Dark Munich 36 10 4.9%
17.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 0 min 28.86 100%
1 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Water should be ~ 160 Temperature -- 149 °F 60 min
12.5 qt Mash out, water should be 202 Temperature -- 168 °F 15 min
2 qt ~172 F Sparge -- 172 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.87 19.5  
Mash volume with grains 6.06 24.3  
Grain absorption losses -1.87 -7.5  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

Light brown sugar, or mixing molasses and grain/table sugar to your preference.

Consider WLP 545

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  • Last Updated: 2016-01-03 05:32 UTC