26D. Belgian Dark Strong Ale(2024.10.03) - Beer Recipe - Brewer's Friend

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26D. Belgian Dark Strong Ale(2024.10.03)

315 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Big Blue
Calories: 315 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Friday September 8th 2017
1.103
1.012
12.0%
31.7
23.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.20 kg German - Pilsner5.2 kg Pilsner 38 1.6 55.9%
1.50 kg Weyermann - Munich Type I1.5 kg Munich Type I 38 6 16.1%
0.50 kg German - CaraAroma0.5 kg CaraAroma 34 130 5.4%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 5.4%
0.50 kg Gambrinus - Honey Malt0.5 kg Honey Malt 37 25 5.4%
0.25 kg German - CaraAmber0.25 kg CaraAmber 34 23 2.7%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 3.2%
0.55 kg Cane Sugar0.55 kg Cane Sugar 46 0 5.9%
9.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Hallertau Mittelfruh56 g Hallertau Mittelfruh Hops Pellet 5.7 Boil 60 min 31.65 100%
56 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge 66 °C 66 °C 60 min
66 °C 78 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 31.9
Mash volume with grains 37.7
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 6.2 L) 5.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.8 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 37.3  
Equipment Profile Used: System Default
 
Notes




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  • Last Updated: 2024-10-22 07:47 UTC