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BFBDS

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Based on Zymurgy - Mead Mamas
Calories: 318 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)

Created: Monday May 25th 2020

Original Gravity:

1.096

Final Gravity:

1.019

ABV (standard):

10.1%

IBU (tinseth):

31.2

SRM (morey):

37.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 lb	Dingemans - Pilsen12.5 lb Pilsen	36.8	1.7	67.6%
2 lb	Dingemans - Cara 45 2 lb Cara 45	34.5	47	10.8%
1 lb	Torrified Wheat1 lb Torrified Wheat	36	2	5.4%
2 lb	Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180	32	180	10.8%
1 lb	Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90	32	90	5.4%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	5	Boil	60 min	20.85	50%
1.50 oz	Styrian Goldings1.5 oz Styrian Goldings Hops	Pellet	5	Boil	15 min	10.35	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Hallertau Mittelfruh (Pellet)	20.85	50%
1.50 oz	Styrian Goldings (Pellet)	10.35	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.8 gal		Strike	153 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 148 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Water Agt	Boil	5 min.

Yeast

Imperial Yeast - B63 Monastic

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium-low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 569 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Notes

Mash 60 minutes at 148°F (64°C). Lauter, sparge, and collect wort. Boil 60 minutes, adding Candi Syrup at flameout. Chill to 63°F (17°C), oxygenate for 90 seconds, and pitch yeast. Ramp temperature to 73°F (23°C) over 7 days. When specific gravity falls to 1.014 (3.6°P), rack, drop to 60°F (16°C) for 10 days and then to 45°F (7°C) for 3 weeks.

Last Updated and Sharing

430

Views

Brews

Public: Yup, Shared
Last Updated: 2020-05-25 21:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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