High Command -- (Dystopian State) - Beer Recipe - Brewer's Friend

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High Command -- (Dystopian State)

284 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: The Minister of Propaganda
Calories: 284 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Sunday December 20th 2015
1.086
1.017
9.0%
31.9
28.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 lb Belgian - Pilsner29 lb Pilsner 37 1.6 73.3%
0.30 lb German - Acidulated Malt0.3 lb Acidulated Malt 27 3.4 0.8%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 2.5%
1.25 lb Belgian - De-Bittered Black1.25 lb De-Bittered Black - (late boil kettle addition) 34 566 3.2%
2 lb German - CaraFoam2 lb CaraFoam 37 1.8 5.1%
3 lb Candi Syrup - Belgian Candi Syrup - D-453 lb Belgian Candi Syrup - D-45 32 45 7.6%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 3.8%
1.50 lb Belgian - Cara 45L1.5 lb Cara 45L 34 42 3.8%
39.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 90 min 18.04 16.7%
1.50 oz Liberty1.5 oz Liberty Hops Pellet 4 Boil 20 min 4.08 25%
1.50 oz Ultra1.5 oz Ultra Hops Pellet 4.5 Boil 15 min 3.76 25%
2 oz Ultra2 oz Ultra Hops Pellet 4.5 Whirlpool at 200 °F 20 min 5.99 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each kick Fining Boil 20 min.
3 each servomyces Fining Boil 20 min.
2 each Blackberry puree Flavor Secondary 0 min.
2 each bitter orange peel Spice Boil 20 min.
 
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:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.25 qt sacc rest Temperature -- 148 °F 60 min
37.25 qt mash out Temperature -- 170 °F 10 min
Temperature -- 158 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.98 gal (63.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.98 gal (15.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.35 gal (57.38 qt). Suggest reducing strike water volume to 9.08 gal (36.3 qt) and adding 2.35 gal (9.38 qt) sparge/top-off. 11.42 45.7  
Strike water volume at mash thickness of 1.25 qt/lb 11.42 45.7  
Mash volume with grains 14.35 57.4  
Grain absorption losses -4.57 -18.3  
Remaining sparge water volume (equipment estimates 9.11 g | 36.4 qt) 8.13 32.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 15.98 g | 63.9 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 13.58 54.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 13.5 54  
Total: 19.56 78.2
Equipment Profile Used: System Default
 
Notes

Batch #1 -- 3 revision of the recipe, unsure of base recipe, this one is a ?. Pretty sure of the base malt and numbers are approximate.

Used Helmet Breaker water adjustments

1.5oz Heather Tips
3.5 Cacco Nibs

OG 1.060

Overfilled the kettle, Did not boil hard enough or long enough. This one needs a reboot.

FG 1.010

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  • Last Updated: 2016-08-02 03:47 UTC