7-hour Belgian Strong - Beer Recipe - Brewer's Friend

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7-hour Belgian Strong

297 calories 30.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Iron Homebrewer entry
Calories: 297 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Friday June 26th 2015
1.089
1.022
8.8%
38.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 100%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 8 Boil 60 min 38.94 33.3%
2 oz Cascade2 oz Cascade Hops Pellet 8 Aroma 0 min 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Schelde 3655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
62 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
Fermentis S-04 (@48 hours)
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike water @ 160F Infusion -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Mash volume with grains (equipment estimates 7.41 g | 29.7 qt) 7.3 29.2  
Grain absorption losses -1.25 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.11 g | 20.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 6.5 26
Equipment Profile Used: System Default
 
Notes

1.25L starter. Pitch at 64F, keep cool for a couple of days then allow to ramp up on its own.

7 hour boil!

No water additions except lactic acid and Campden tablet - the minerals in the water will concentrate over the 7-hour boil, so I don't want to add anything extra.

Mash with 6 gallons, then boil for an hour before topping up with 1-2 gallons of separately boiled, filtered water to replace the boil-off. Keeping the overall boil volume lower should help to use less propane, and might increase the rate at which the wort changes.

Need to make sure that:

1) the volume never gets too low and allows the wort to scorch
2) the final volume is reasonably close to the target
3) the propane doesn't run out before the boil is done

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  • Last Updated: 2015-07-15 15:06 UTC