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Belching Dark Strong

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mufasa
Calories: 300 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)

Created: Monday April 3rd 2023

Belgian-Style Dark Strong

by Nosybear

OG: 1.090 FG: 1.017 ABV: 10.4% IBU: 26

Original Gravity:

1.090

Final Gravity:

1.021

ABV (standard):

9.1%

IBU (tinseth):

31.7

SRM (morey):

24.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Dingemans - Belgian Pilsner Malt14 lb Belgian Pilsner Malt	37	1.6	72.7%
1.25 lb	Munich - Light 10L1.25 lb Munich - Light 10L	33	10	6.5%
1.25 lb	Weyermann - Carafoam1.25 lb Carafoam	34.5	2.2	6.5%
0.75 lb	Dingemans - Aromatic Malt0.75 lb Aromatic Malt	36.3	19	3.9%
0.75 lb	Dingemans - Special B0.75 lb Special B	33.1	125	3.9%
0.25 lb	Weyermann - Acidulated0.25 lb Acidulated	27	3.4	1.3%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180	32	180	5.2%
19.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Chief Hops - German Magnum0.5 oz German Magnum Hops	Pellet	16.2	Boil	60 min	22.9	38.5%
0.80 oz	Artisan - Styrian Goldings0.8 oz Styrian Goldings Hops	Pellet	3.9	Boil	60 min	8.82	61.5%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Chief Hops - German Magnum (Pellet)	22.9	38.5%
0.80 oz	Artisan - Styrian Goldings (Pellet)	8.82	61.5%
1.30 oz / $ 0.00

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 157 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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
Mash Chemistry and Brewing Water Calculator

Notes

Mash in at 144°F (62°C) for 30 minutes, then raise to 156°F (69°C) and hold for 30 minutes. Sparge at 170°F (77°C). Lauter, then boil for 60 minutes. Chill to 67°F (19°C) and pitch yeast starter. Ferment at 67°F (19°C) until fermentation is complete.

Last Updated and Sharing

237

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Brews

Public: Yup, Shared
Last Updated: 2023-04-03 16:12 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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