American Belgian Bastard aka AB Bastard aka ABB aka night-night aka nn - Beer Recipe - Brewer's Friend

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American Belgian Bastard aka AB Bastard aka ABB aka night-night aka nn

378 calories 34 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 19.3 °P (recipe based estimate)
Efficiency: 73.5% (brew house)
Source: DS
Calories: 378 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Friday January 12th 2018
26.7 °P
5.6 °P
12.0%
10.3
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 73.2%
3.50 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)3.5 lb Belgian Candi Syrup - Dark (80L) 32 80 17.1%
2 lb American - Caramel / Crystal 150L2 lb Caramel / Crystal 150L 33 150 9.8%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 9.89 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Aroma 1 min 0.43 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 632 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 25 75 80 120
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Beta Amylase Rest Infusion -- 140 °F 3 min
7.1 gal Alpha Infusion -- 153 °F 4 min
7.1 gal Protease Rest Infusion -- 124 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.31 21.3  
Mash volume with grains 6.67 26.7  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 3.33 g | 13.3 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.1 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.17 36.7
Equipment Profile Used: System Default
 
Notes

Bring oxygen.
Crash then cellar for a few months.
Obviously do the 124 degree mash first.

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  • Last Updated: 2018-01-12 01:25 UTC