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NHC17 gold Belgian Dark Strong Ale

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)

Created: Tuesday October 3rd 2023

Original Gravity:

1.078

Final Gravity:

1.020

ABV (standard):

7.6%

IBU (tinseth):

25.1

SRM (morey):

23.7

Mash pH

5.7

Cost $

17.04

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
41 lb	American - Pilsner41 lb Pilsner		37	1.8	87.2%
2 lb	Belgian - Special B2 lb Special B		34	115	4.3%
2 lb	US - Belgian Dark Candi Syrup D-1802 lb Belgian Dark Candi Syrup D-180	$ 8.52 / lb $ 17.04	1.032	180	4.3%
2 lb	Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90		32	90	4.3%
47 lbs / $ 17.04

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Charles Faram - Premiant2 oz Premiant Hops	Leaf/Whole	9.5	Boil	60 min	18.42	50%
2 oz	Tettnanger2 oz Tettnanger Hops	Leaf/Whole	4.5	Boil	30 min	6.71	50%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Charles Faram - Premiant (Leaf/Whole)	18.42	50%
2 oz	Tettnanger (Leaf/Whole)	6.71	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15.14 gal	Strike	--	144 °F	30 min
7.7 gal	Sparge	--	158 °F	--
	Vorlauf	--	172 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	6 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 375 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Osmosis Reverse

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Belgian Dark Strong Ale
https://byo.com/recipe/belgian-dark-strong-ale-2017-nhc-gold/

13.5 gallons/51 L, all-grain
OG = 1.098 FG = 1.028
IBU = 24.5 SRM = 28 ABV = 9.4

This is the gold medal recipe in the Strong Belgian & Trappist ale category for the 2017 NHC.

Ingredients
41 lbs. Pilsner malt
2 lbs. Special B malt
2 lbs. Candi Syrup, D-180
2 lbs. Candi Syrup, D-90
14 AAU Premiant hops (60 min.) (2 oz./57 g at 7% alpha acids)
9 AAU Tettnang hops (30 min.) (2 oz./57 g at 4.5% alpha acids)
6 packages White Labs WLP500 (Trappist Ale) yeast

Step by step
Mash the grains with 15.14 gallons of water at 153 °F, to reach a mash temperature of 144 °F. After 30 minutes raise the mash temperature to 158 °F for 30 minutes, and mash out at 172 °F. Sparge with 7.7 gallons water at 168 °F to collect 17 gallons of water. Boil 90 minutes, adding ingredients as indicated. At the end of the boil there should be 15 gallons of wort. Begin fermentation at 62 °F and let free rise after 24 hours. Add candi syrup to the primary fermenter once fermentation begins to slow. Carbonate to 2.6 volumes.

Written by Nicholas McCoy & Father Jefferey Poirot

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-10-07 15:48 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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