Original Sin Belgian Dark Strong with Figs - Beer Recipe - Brewer's Friend

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Original Sin Belgian Dark Strong with Figs

196 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday January 7th 2017
1.064
1.013
6.7%
0.0
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Candi Syrup - Belgian Candi Syrup - D-90500 g Belgian Candi Syrup - D-90 32 90 9.8%
2,250 g Liquid Malt Extract - Light2250 g Liquid Malt Extract - Light 35 4 44.1%
323 g Dry Malt Extract - Light323 g Dry Malt Extract - Light 42 4 6.3%
26 g Brown Sugar26 g Brown Sugar 45 15 0.5%
526 g United Kingdom - Wheat526 g Wheat 37 2 10.3%
526 g United Kingdom - Munich526 g Munich 37 6 10.3%
526 g Belgian - Aromatic526 g Aromatic 33 38 10.3%
156 g German - CaraMunich III156 g CaraMunich III 34 57 3.1%
105 g Belgian - Special B105 g Special B 34 115 2.1%
165 g German - Acidulated Malt165 g Acidulated Malt 27 3.4 3.2%
5,103 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
JS Bottled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 10 16 11 32 240
Add 165g Acid Malt.
2ml AMS.
1g Gypsum.
0.3g Calcium Chloride.
1g Chalk.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 8
Mash volume with grains 9.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 18.4 L) 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 25.7 L) 25
Boil off losses -5.7
Post boil Volume 20
Going into fermentor 20
Total: 25.7  
Equipment Profile Used: System Default
 
Notes

6.1% base beer for the Saison.
6.7% base beer for the Dark Strong.

Split batch 4 ways:

1 x Saison 565 with 1 x tin prunes in syrup added in secondary

1 x Abbey Ale 530 with 1 x tin prunes in syrup added in secondary

1 x Abbey Ale 530 with 1 x tin figs in syrup added in secondary

1 x Abbey Ale 530 with 1 x tin prunes in syrup, 4g medium toast French oak chunks, and dregs of Cantillon added in secondary and AGED 1 YEAR

On brew day: Mash pH hit 5.4 as planned. Wort came out within 1 point of OG target. Got 19L of wort allowing for trub loss.

Wort smelled super strongly of liquorice toffee! Guess a combination of the caramunich, dark candi syrup and star anise.

Next time, for Original Sin Mk II, increase candi sugar, make base malt red X, lose caramunich, swap Munich for Vienna, make special b 3%.

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  • Last Updated: 2017-01-22 22:30 UTC