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

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Belgian Strong Dark Ale

302 calories 34.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Edited from one found online
Calories: 302 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Monday March 7th 2016
1.090
1.027
9.0%
35.1
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 78.9%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 5.3%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 2.6%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 2.6%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 2.6%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 2.6%
1 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1 lb Belgian Candi Syrup - D2 (160L) 32 160 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 21.83 50%
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 20 min 13.22 50%
4 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:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 122 °F 30 min
Beta Amylase Temperature -- 140 °F 30 min
Alpha Amylase Temperature -- 158 °F 30 min
Mashout Temperature -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.31 g | 41.2 qt) 9.91 39.6  
Mash volume with grains (equipment estimates 11.75 g | 47 qt) 11.35 45.4  
Grain absorption losses -2.25 -9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

Add the sugar during the last 30 minutes or later to allow hop utilization.
Can swap belgian pilsner for any two row.
Used mash schedule recommended by George Fix and John Palmer. 50-60-70C for 30 min each due to the pilsner malt used.

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  • Last Updated: 2016-03-07 16:59 UTC