Belgian Strong Dark - Beer Recipe - Brewer's Friend

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Belgian Strong Dark

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brews Bros.
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday December 4th 2017
1.076
1.014
8.2%
38.6
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Belgian - Pilsner24 lb Pilsner 37 1.6 81.9%
0.65 lb Belgian - Special B0.65 lb Special B 34 115 2.2%
0.42 lb Belgian - Wheat0.42 lb Wheat 38 1.8 1.4%
0.25 lb German - De-Husked Caraf II0.25 lb De-Husked Caraf II 32 418 0.9%
4 lb Brown Sugar4 lb Brown Sugar 45 15 13.6%
29.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Nugget1.6 oz Nugget Hops Pellet 14 Boil 60 min 34.82 44.4%
1 oz bobek1 oz bobek Hops Pellet 4.5 Boil 15 min 3.47 27.8%
1 oz bobek1 oz bobek Hops Pellet 4.5 Boil 1 min 0.3 27.8%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 ml lactic acid Water Agt Mash --
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: forced carbonation       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Only treatment to be added is lactic acid @ 12ml added to strike water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Strike water at Infusion -- 149 °F 60 min
8.1 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.64 gal (50.54 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.64 gal (2.54 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.91 31.7  
Mash volume with grains 9.94 39.8  
Grain absorption losses -3.17 -12.7  
Remaining sparge water volume (equipment estimates 7.84 g | 31.4 qt) 8.7 34.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 12.64 g | 50.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.62 66.5
Equipment Profile Used: System Default
 
Notes
  • 12ml lactic acid added to strike water
  • Dissolve sugar in kettle during sparge, stir to avoid burning.
  • pitch (onto yeast cake) at 68F, ferment at 68 for 48 hours. Let free rise to 80F (no more than +3F per day)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-12-04 23:31 UTC