2023 Belgian dark strong ale new - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

2023 Belgian dark strong ale new

234 calories 22 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 75% (brew house)
Source: daniel CHEN
Calories: 234 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Sunday August 28th 2016
1.076
1.016
8.3%
20.2
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Belgian - Pilsner4000 g Pilsner 37 1.6 64.8%
270 g Belgian - Aromatic270 g Aromatic 33 38 4.4%
1,000 g Munich - Light 10L1000 g Munich - Light 10L 33 10 16.2%
270 g Belgian - Special B270 g Special B 34 115 4.4%
137 g German - Melanoidin137 g Melanoidin 37 25 2.2%
500 g Belgian Candi Sugar - Amber/Brown (60L)500 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.1%
6,177 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 14.41 58.8%
18 g Styrian Goldings18 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 5.06 26.5%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.72 14.7%
68 g / 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.7
Mash volume with grains (equipment estimates 19.5 L) 26.5
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 4.4 L) 4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 20.9 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Top off amount 7
Going into fermentor 19
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment

Last Updated and Sharing
 
4,353
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-20 06:29 UTC