BDSA st Bernardus clone - Beer Recipe - Brewer's Friend

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BDSA st Bernardus clone

251 calories 17.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris B.
Calories: 251 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Wednesday August 29th 2018
1.083
1.008
9.9%
63.4
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Dingemans - Belgian Pilsner Malt3.5 kg Belgian Pilsner Malt 37 1.6 41.7%
3.50 kg Dingemans - Pale Ale 3.5 kg Pale Ale 37.72 3.9 41.7%
0.50 kg Franco-Belges - Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) 38 159.82 6%
0.30 kg Candi Syrup - Belgian Candi Syrup - D-1800.3 kg Belgian Candi Syrup - D-180 32 180 3.6%
0.10 kg Weyermann - Carafa Special Type III0.1 kg Carafa Special Type III 29.9 525 1.2%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 6%
8.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Barth-Haas - Hallertauer Magnum50 g Hallertauer Magnum Hops Pellet 14 Boil at 100 °C 60 min 52.61 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.8 Boil at 100 °C 15 min 10.81 50%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
11.50 Grams
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 220.9 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 0 45 69 55 127
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.3 L) 32.1
Mash volume with grains (equipment estimates 43 L) 36.8
Grain absorption losses -7.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 31.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Volume into fermentor 25
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

23L ro water split into:
16L ro water + 5L tap water for mash
7L ro water + 2L tap water for batch sparge

Additional water for dilution after boil:
3L tap water

My tap water has kind of a balanced profile.

Mash for 1 hr @ 66c, adjust ph with lactic acid if needed
Mash out @ 78c for 10 min
Drain mash, add the 9L sparge water @ 78c and wait 10 min, drain again into boil kettle.

Volume +/- 25L

Boil 60 min

Add hops as scheduled

Add the sugar and syrup at 15 min to go.

Volume should be about 21L after boil including hop/protein loss, sg of 1.092, add 3L of tap water to get to sg of 1.082.

Temp at pitching yeast 17c, keep cool for 24 before letting free rise

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  • Last Updated: 2023-05-18 07:50 UTC