Dark Brut brewed - Beer Recipe - Brewer's Friend

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Dark Brut brewed

347 calories 32.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SAF
Calories: 347 calories (Per 330ml)
Carbs: 32.6 g (Per 330ml)
Created: Sunday April 24th 2016
1.112
1.024
13.1%
29.8
40.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg German - Pilsner7.5 kg Pilsner 38 1.6 63.5%
1.48 kg Belgian Candi Sugar - Amber/Brown (60L)1.48 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 12.5%
700 g Flaked Wheat700 g Flaked Wheat 34 2 5.9%
900 g Candi Syrup - Belgian Candi Syrup - D-180900 g Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 7.6%
400 g Belgian - Special B400 g Special B 34 115 3.4%
400 g German - CaraMunich I400 g CaraMunich I 34 39 3.4%
50 g German - Carafa III50 g Carafa III 32 535 0.4%
50 g German - Carafa I50 g Carafa I 32 340 0.4%
330 g Dry Malt Extract - Light330 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 2.8%
11,810 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Styrian Goldings60 g Styrian Goldings Hops Pellet 4 Boil 65 min 21.47 58.3%
43 g Hallertau Hersbrucker43 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 20 min 8.32 41.7%
103 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish moss Fining Boil 10 min.
5 g Coriander Spice Boil 10 min.
5 g Yeast Nutrient Water Agt Boil 10 min.
4 g Gelatin Fining Secondary 7 days
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
24 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 824 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 200       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced 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
25 L Dough in to reach 67C Infusion -- 67 °C 60 min
Boil new dough for 20min Decoction -- 100 °C 20 min
Dough in to reach 77C Temperature -- 77 °C 15 min
15 L Sparge at 77C Sparge -- 80 °C 10 min
Starting Mash Thickness: 2.22 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 20.2
Mash volume with grains 26.2
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 22 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.2 L) 30
Volume increase from sugar/extract (late additions) 1.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 40  
Equipment Profile Used: System Default
 
Notes

Enhanced Double Decoction Mash (rests at 50, 67 and 77)

  • mash in @ 40, rest 5 min
  • decoct, heat removed mash to 50, rest 10min
  • heat removed mash to 72, rest 15-20min
  • boil removed mash for 10-20min
  • add in enough boiling mash to hit protein rest @ 50, rest 15-20min
  • add in remaining boiling mash to hit 67, rest 60min
  • decoct and boil removed mash for 10-20min
  • add in removed mash to hit mash out @ 77, rest 15min
  • sparge @ 77
  • boil 90 min, follow hop/sugar schedule
  • pitch yeast @19 let rise to 24 naturally, ferment for 2 weeks
  • transfer to secondary, pitch gelatin and cold condition @ 50 for 1 week
  • rack to bottling bucket and repitch 1/2 pack 1762 yeast, carbonate to 4 vols in champagne bottles
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  • Last Updated: 2017-02-28 16:38 UTC