Belgian Dark Strong Ale - Beer Recipe - Brewer's Friend

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Belgian Dark Strong Ale

271 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 16.0 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 271 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Thursday January 17th 2019
19.7 °P
4.4 °P
8.5%
20.6
26.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 6%
15 lb American - Pilsner15 lb Pilsner 37 1.8 89.6%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.5%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Saaz3.5 oz Saaz Hops Pellet 3.5 Boil 20 min 20.45 87.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 5 min 0.12 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1.50 tsp Lactic acid Water Agt Mash 0 min.
 
Target Water Profile
Cincinnati
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 9 27 35 18 73
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 150 °F 75 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.94 15.8  
Mash volume with grains 5.2 20.8  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume 5.7 22.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.4 g | 33.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 5.1 g | 20.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.64 38.5
Equipment Profile Used: System Default
 
Notes

Used Pilsner malt for high diastatic power. Special B was used to contribute color as well as raisin, caramel, and dark fruit notes described in BJCP guidelines. Additionally, the use of Belgian candi syrup will add more extract to the wort and contribute to final color. Lactic acid and gypsum are added in the mash to lower pH to optimal range. Late additions of Saaz and Fuggle hops for spicy, peppery aromatics, with mild fruit notes. Wyeast 1762 used for subtle dry fruit esters at 1.25m cells/mL.

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  • Last Updated: 2019-01-17 19:35 UTC