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

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Duroc Monk - Belgian Dark Strong Ale

274 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 80 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mauricio
Calories: 274 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Friday August 4th 2017
1.089
1.018
10.0%
30.3
21.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 70.8%
0.50 kg Candi Syrup - Belgian Candi Syrup - D-900.5 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 8.8%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 17 8.8%
0.25 kg German Best Malz Special X0.25 kg German Best Malz Special X 34 130 4.4%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 3.5%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.5%
5.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Polaris8 g Hallertau Polaris Hops Pellet 21.9 Boil 80 min 27.82 61.5%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil 20 min 2.51 38.5%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 ml Baunilha Spice Bottling --
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 L Infusion -- 70 °C --
Temperature -- 64 °C 90 min
Lavar com 8.5 litros Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 12.9 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 19
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Going into fermentor 15
Total: 25.1  
Equipment Profile Used: System Default
 
Notes

Maturar com o Chips de carvalho.
Brassagem n° 79

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  • Last Updated: 2017-08-13 19:45 UTC