In Bruges - Beer Recipe - Brewer's Friend

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In Bruges

270 calories 23.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.17 liters
Post Boil Size: 20.68 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andy
Calories: 270 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Tuesday December 4th 2018
1.088
1.016
9.5%
24.4
21.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Barrett Burston - Ale Malt5 kg Ale Malt 36.8 2.8 65.4%
1 kg Crisp Malting - Dark Munich1 kg Dark Munich 36.3 19 13.1%
0.50 kg Gladfield - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 6.5%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 2.6%
0.20 kg Crisp Malting - Crystal Extra Dark - 120L0.2 kg Crystal Extra Dark - 120L 35 120 2.6%
0.75 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.75 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 9.8%
7.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Motueka22 g Motueka Hops Pellet 7 Boil 60 min 17.87 50%
22 g Motueka22 g Motueka Hops Pellet 7 Boil 10 min 6.48 50%
44 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
6 g Yeast Nutrients Other Boil 10 min.
0.50 g Whirlflock Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 422 B cells required
Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 422 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Dough-In -> Beta-Glucan Rest Temperature -- 40 °C 30 min
Lower Saccharification Rest Infusion -- 62 °C 60 min
Upper Saccharification Rest Infusion -- 68 °C 20 min
Mash Out Temperature -- 79 °C 20 min
12 L Batch Sparge Sparge -- 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.7
Mash volume with grains 25.3
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 12.5 L) 14.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 27.2
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 20.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.7 L) 20
Total: 35  
Equipment Profile Used: System Default
"In Bruges" Belgian Dark Strong Ale beer recipe by Andy. All Grain, ABV 9.46%, IBU 24.35, SRM 21.35, Fermentables: (Ale Malt, Dark Munich, Biscuit Malt, Special B, Crystal Extra Dark - 120L, Belgian Candi Syrup - Dark (80L)) Hops: (Motueka) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Yeast Nutrients, Whirlflock)
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  • Last Updated: 2022-12-09 09:20 UTC