Belgian Dark - Beer Recipe - Brewer's Friend

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Belgian Dark

317 calories 22.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 80 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.7 gallons
Post Boil Size: 0.2 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.446 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Wednesday October 30th 2019
1.097
1.010
11.4%
29.1
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Briess - Pilsen Malt 2-Row2.25 lb Pilsen Malt 2-Row 37 1.2 62.1%
8 oz United Kingdom - Maris Otter Pale8 oz Maris Otter Pale 38 3.75 13.8%
4 oz Candi Syrup - Belgian Candi Syrup - D-1804 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.9%
4 oz Candi Syrup - Belgian Candi Syrup - D-904 oz Belgian Candi Syrup - D-90 32 90 6.9%
3 oz Briess - Wheat Malt, White3 oz Wheat Malt, White 39.1 2.5 5.2%
3 oz Belgian - Special B3 oz Special B 34 115 5.2%
58 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Saaz0.1 oz Saaz Hops Pellet 8.5 Boil 90 min 16.9 50%
0.10 oz Saaz0.1 oz Saaz Hops Pellet 8.5 Boil 30 min 12.14 50%
0.20 oz / $ 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 150 °F 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.17 4.7  
Mash volume with grains (equipment estimates 0.62 g | 2.5 qt) 1.42 5.7  
Grain absorption losses -0.39 -1.6  
Remaining sparge water volume (equipment estimates 1.63 g | 6.5 qt) 1.15 4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 2.19 g | 8.7 qt) 1.7 6.8  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 0.2 0.8  
Top off amount 0.8 3.2  
Going into fermentor 1 4  
Total: 2.32 9.3
Equipment Profile Used: System Default
"Belgian Dark" Belgian Dark Strong Ale beer recipe by hoffje12. All Grain, ABV 11.39%, IBU 29.05, SRM 33.69, Fermentables: (Pilsen Malt 2-Row, Maris Otter Pale, Belgian Candi Syrup - D-180, Belgian Candi Syrup - D-90, Wheat Malt, White, Special B) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-03 19:08 UTC