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Sorgenfri Belgian Dark Strong Ale 2022

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 10.3 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 10.3 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)

Created: Friday August 5th 2022

Original Gravity:

1.084

Final Gravity:

1.017

ABV (standard):

8.9%

IBU (tinseth):

32.2

EBC (ebcmorey):

65.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.66 kg	Castle Malting - Château Pilsen 6RW2.66 kg Château Pilsen 6RW	36.8	3.31	67.1%
0.45 kg	Candi Syrup - Belgian Candi Syrup - D-1800.454 kg Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	478.84	11.4%
0.45 kg	Castle Malting - Château Munich0.454 kg Château Munich	34	32.39	11.4%
0.22 kg	Crisp Malting - Torrefied Wheat0.22 kg Torrefied Wheat	36.8	6.51	5.5%
0.09 kg	Dingemans - Special B0.093 kg Special B	33.1	332.07	2.3%
0.09 kg	Dingemans - Cara 120 MD0.085 kg Cara 120 MD	34	318.73	2.1%
3.97 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Hallertau Mittelfruh (3.75 AA)	Pellet	4.8	Boil	60 min	20.18	44.9%
11 g	Saaz (3.5 AA)11 g Saaz (3.5 AA) Hops	Pellet	3.6	Boil	30 min	6.4	24.7%
13.50 g	Styrian Goldings (5.5 AA)13.5 g Styrian Goldings (5.5 AA) Hops	Pellet	4	Boil	15 min	5.63	30.3%
44.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Hallertau Mittelfruh (3.75 AA) (Pellet)	20.18	44.9%
11 g	Saaz (3.5 AA) (Pellet) 11 g Saaz (3.5 AA) (Pellet) Hops	6.4	24.7%
13.50 g	Styrian Goldings (5.5 AA) (Pellet)	5.63	30.3%
44.50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9 L	Infusion	70.5 °C	64 °C	75 min
2.1 L	Infusion	100 °C	70 °C	15 min
4.6 L	Sparge	100 °C	78 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1.90 ml	Calcium Chloride (anhydrous)	Water Agt	Mash	75 min.
1.60 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	75 min.
0.60 ml	Protafloc	Fining	Boil	15 min.
1.50 ml	Wyeast - Beer Nutrient	Other	Boil	10 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 260 B cells required

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 260 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 230.8 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Malmö kranvatten VA SYD apr-sep 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
32	7	34	20	40	136
Mash Chemistry and Brewing Water Calculator

Notes

Start fementation at 17°C, rise temperature with 1–0,5°C per day, up to 22–23 °C.

Cold crash after fermentation is completed.

When bottling, add 236 Simplicity Candi Syrup and 4,5 g M31 dry yeast (Belgian Tripel) to the 17 liter batch. [CONVERT TO 10,3 liters]

Last Updated and Sharing

367

Views

Brews

Public: Yup, Shared
Last Updated: 2022-08-12 10:23 UTC

System Default

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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