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

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Belgian-Style Dark Strong

298 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 298 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Tuesday November 19th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 75.3%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 9.4%
8 oz Castle Malting - Aromatic Malt8 oz Aromatic Malt 35 20 3.1%
7 oz Castle Malting - Special B7 oz Special B 34 150 2.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.3%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 44 10 3.1%
15.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 14 Boil at 202 °F 60 min 11.23 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil at 202 °F 15 min 7.3 47.6%
0.80 oz Ella0.8 oz Ella Hops Pellet 14.8 Whirlpool at 202 °F 0 min 7.8 38.1%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
2.70 g Slaked Lime Water Agt Mash 1 hr.
5.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.7 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add candi syrup, sugar with 5 mins to go.
Pitch at 68 degrees, let temperature rise freely to 79 degrees.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Add water at calculated strike temp Strike -- 147 °F 30 min
Raise temperature, hold 10 mins Temperature 147 °F 161 °F 10 min
Mash-out Temperature 161 °F 172 °F 10 min
3.25 gal Batch Sparge Sparge 170 °F 170 °F 10 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 5.41 21.7  
Mash volume with grains 6.57 26.3  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 2.89 11.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 6.25 25  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.03 g | 20.1 qt) 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.22 g | 20.9 qt) 5 20  
Total: 8.3 33.2
Equipment Profile Used: System Default
"Belgian-Style Dark Strong" Belgian Dark Strong Ale beer recipe by Nosybear. All Grain, ABV 10.35%, IBU 26.34, SRM 24.45, Fermentables: (Pilsner, Munich Type II (Dark), Aromatic Malt, Special B, Belgian Candi Syrup - D-180, Turbinado) Hops: (Magnum, Styrian Goldings, Ella) Other: (Yeast nutrient, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Slaked Lime, Lactic acid)
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  • Last Updated: 2022-02-06 23:35 UTC