Belgian dark strong Ale Match beer - Beer Recipe - Brewer's Friend

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Belgian dark strong Ale Match beer

252 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Yortx
Calories: 252 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Tuesday October 3rd 2017
1.082
1.016
8.6%
28.2
18.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Weyermann - Bohemian Pilsner Malt4.5 kg Bohemian Pilsner Malt 36.8 2.43 65.7%
0.85 kg Weyermann - Munich Type II (Dark)0.85 kg Munich Type II (Dark) 37 10 12.4%
150 g German - Wheat Malt150 g Wheat Malt 37 2 2.2%
300 g Aromatic Malt300 g Aromatic Malt 35 20 4.4%
300 g German - CaraMunich III300 g CaraMunich III 34 57 4.4%
300 g Special B300 g Special B 34 115 4.4%
150 g German - Melanoidin150 g Melanoidin 37 25 2.2%
300 g Brown Sugar300 g Brown Sugar 45 15 4.4%
6,850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Hallertau Tradition (Germany)56 g Hallertau Tradition (Germany) Hops Pellet 4.2 Boil at 100 °C 60 min 28.2 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.62 ml Lactic acid Water Agt Mash 1 hr.
5 g Protafloc Water Agt Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Salt Water Agt Mash 1 hr.
250 g datiles Flavor Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 356 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.1 bar       Temp: 4 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 50 90 90 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
15 L Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.4
Mash volume with grains 20.7
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 14.9 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18 L) 20
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20 L) 18
Total: 31.3  
Equipment Profile Used: System Default
 
Notes


Fermentar a 20 grados y aumentar a 22 grados durante el último tercio de la fermentacion

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  • Last Updated: 2024-10-26 08:36 UTC