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Mongo

293 calories 29.3 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 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Thursday January 21st 2016
1.088
1.021
9.6%
22.7
18.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 56.7%
1 lb Belgian - Special B1 lb Special B 34 115 6%
4 oz American - Chocolate4 oz Chocolate 29 350 1.5%
1 lb American - Vienna1 lb Vienna 35 4 6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 6%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 17.9%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Galena0.5 oz Galena Hops Pellet 12.8 Boil 60 min 18.59 20%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil 15 min 3.75 40%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.7 Boil 1 min 0.34 40%
2.50 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt simple infusion Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.98 15.9  
Mash volume with grains 5 20  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.63 g | 18.5 qt) 4.54 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

the dme and candi will be added after 45 mins to keep boil gravity down and bring the IBU up to 30. Pitched yeast at 72 degees,maintained at 68 for 24 hours then temp increased to 80 as fermentation became more vigorous. Put in 60deg garage to help it cool back down overight. Cooling worked too well, stopped fermenting, warming to 70 to try and get it going again. well without a starter still got 77% att, so not bad. Tastes great already after 2 weks in the bottle. chocolate malt reduced to 4oz

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  • Last Updated: 2016-05-11 02:18 UTC