Belgian strong (B)red - Beer Recipe - Brewer's Friend

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Belgian strong (B)red

237 calories 13.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 237 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)
Created: Wednesday April 22nd 2020
1.079
1.003
10.0%
42.7
18.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg The Swaen - Swaen Pilsner5 kg Swaen Pilsner 38 2 84%
0.15 kg German - Chocolate Rye0.15 kg Chocolate Rye 31 240 2.5%
0.30 kg United Kingdom - Dark Crystal 80L0.3 kg Dark Crystal 80L 33 80 5%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 3.4%
0.30 kg Cane Sugar0.3 kg Cane Sugar 46 0 5%
5.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 14 First Wort 0 min 32.66 50%
15 g Columbus15 g Columbus Hops Pellet 14 Boil 10 min 10.06 50%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Coriander Seed Spice Boil 1 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Low
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 101 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Fikkersdries Gelderland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101.4 3 7 68.6 75.8 21.9
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17
Mash volume with grains 20.7
Grain absorption losses -5.7
Remaining sparge water volume 7.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 24.7 L) 18
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 9.3 L) 16
Estimated amount in fermentor 16
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

Goal is a bretted quad/saison crossover. Pitched with Belle saison to dry it out.

Start of ferment 18C. Ramping up after 3 days to 25 degrees. Added the houseculture plus dregs from the MJ41 + Brett Blonde.

When krausen fell added 300 grams of sugar made into dark candi syrup.

Oaked after a week with almost 2 grams American oak per liter (1.8 ish).

SG at Oaking (1 week in): 1.009 for 9.2% alcohol.

Tastes very yeasty but quite nice already, sweet with a lot of alcoholic warmth. Doesn't smell fusely though. Some citrus taste from the belle saison but the pepper is really subdued (this was the goal). So far tastes like a very young & strong dubbel. Hops are barely noticeable at the moment. This one will need long aging to mellow out i guess... Curious how dry and funky it will get.

Bottled after two months at 1.000. Smelled awesome like a sour, taste was meh. like a damp cellar. not so good.

After two months in bottle: Sour taste is coming through, it's getting somewhere. Should check again in a few months.



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  • Last Updated: 2020-09-18 15:26 UTC