Belgian Strong Dark Ale - Barrel Aged - Beer Recipe - Brewer's Friend

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Belgian Strong Dark Ale - Barrel Aged

331 calories 33.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EH/MD
Calories: 331 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)
Created: Thursday July 9th 2015
1.099
1.024
9.8%
41.0
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.44 lb Belgian - Pilsner13.44 lb Pilsner 37 1.6 64.9%
2.75 lb German - Munich Light2.75 lb Munich Light 37 6 13.3%
0.88 lb Belgian - Aromatic0.88 lb Aromatic 33 38 4.2%
0.88 lb German - CaraMunich II0.88 lb CaraMunich II 34 46 4.2%
0.88 lb Belgian - Special B0.88 lb Special B 34 115 4.2%
0.44 lb German - Melanoidin0.44 lb Melanoidin 37 25 2.1%
0.44 lb German - Wheat Malt0.44 lb Wheat Malt 37 2 2.1%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 4.8%
20.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 14.5 Boil 60 min 41 33.3%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.1 Boil 0 min 66.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
1/2 Barrel Used Chimay Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 28 33 39 100
Salts to all waters RO only, Gypsum 3gm, Mag Sulfate 1gm, Calcium Chloride 2gm, Mag Chloride 1gm, Chalk 6gm, Sod Bicarb 4gm. Sparge with RO 7 gallons. Target Mash ph 5.4. Add no Acid to Mash. Mash pH Calculations based on SRM 23
True SRM is 38 to 41 because of super dark Candi and Some Caramunich was type III. Higher sodium compliments the dark malts.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 153 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.62 34.5  
Mash volume with grains 10.2 40.8  
Grain absorption losses -2.46 -9.9  
Remaining sparge water volume (equipment estimates 2.62 g | 10.5 qt) 1.51 6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.61 g | 34.5 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

13.44lb Pils, 2.75lb munich, 0.88 lb Aromatic, 0.88lb Caramunich, 0.88lb Special B, 0.44 lb Melanoidin, 0.44lb Wheat Malt, 1 lb Belgian Candi Dark home made. Mash 90min Sparge off 7.5 gallons Boil 2 hrs to 5.5gal. IBU 41, SRM 38 1 oz Magnum at 60 min and 2oz Hallertau at 0 min use moss and Yeast Nutrient. Make 6 batches and Barrel age in 30 Gal barrel x 5 months and Solera 1/3 to Sour Cherries and Solera 1/3 to Brett.

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  • Last Updated: 2016-03-31 15:58 UTC