Hackman Squad III - Beer Recipe - Brewer's Friend

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Hackman Squad III

307 calories 30.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 307 calories (Per 330ml)
Carbs: 30.9 g (Per 330ml)
Created: Sunday September 18th 2016
1.099
1.024
9.9%
24.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,250 g Belgian - Pilsner1250 g Pilsner 37 1.6 37.9%
500 g Dry Malt Extract - Extra Light500 g Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 15.2%
250 g German - Acidulated Malt250 g Acidulated Malt 27 3.4 7.6%
100 g Belgian - Special B100 g Special B 34 115 3%
100 g German - CaraMunich II100 g CaraMunich II 34 46 3%
50 g American - Black Malt50 g Black Malt - (late boil kettle addition) 28 500 1.5%
100 g Belgian - Chocolate100 g Chocolate 30 340 3%
150 g Belgian - Roasted Barley150 g Roasted Barley 30 575 4.5%
800 g Belgian Dark Candi Syrup800 g Belgian Dark Candi Syrup - (late boil kettle addition) 32 80 24.2%
3,300 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 11.5 Boil 60 min 19.3 25%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.7 Aroma 5 min 1.91 25%
5 g Hallertau Garden5 g Hallertau Garden Hops Leaf/Whole 4 Aroma 5 min 1.22 25%
5 g Cascade Garden5 g Cascade Garden Hops Leaf/Whole 6 Aroma 5 min 1.83 25%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Dried oak leaves Spice Boil 4 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
0.00 € Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.8 L) 11.9
Mash volume with grains (equipment estimates 17.1 L) 13.2
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.9 L) 9
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8
Volume into fermentor 8
Total: 11.9  
Equipment Profile Used: System Default
 
Notes

Add roasted barley to give a stout-ish edge.
Add more base malt and candi syrup to up the %.
Changed yeast to Trappist High Gravity (Westmalle).

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-09-19 16:43 UTC