View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Belgian Strong Dark Ale - Barrel Aged

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EH/MD
Calories: 331 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)

Created: Thursday July 9th 2015

Original Gravity:

1.099

Final Gravity:

1.024

ABV (standard):

9.8%

IBU (tinseth):

41.0

SRM (morey):

32.9

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.44 lb	Belgian - Pilsner13.44 lb Pilsner	37	1.6	64.9%
2.75 lb	German - Munich Light2.75 lb Munich Light	37	6	13.3%
0.88 lb	Belgian - Aromatic0.88 lb Aromatic	33	38	4.2%
0.88 lb	German - CaraMunich II0.88 lb CaraMunich II	34	46	4.2%
0.88 lb	Belgian - Special B0.88 lb Special B	34	115	4.2%
0.44 lb	German - Melanoidin0.44 lb Melanoidin	37	25	2.1%
0.44 lb	German - Wheat Malt0.44 lb Wheat Malt	37	2	2.1%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L)	38	275	4.8%
20.71 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	14.5	Boil	60 min	41	33.3%
2 oz	Domestic Hallertau2 oz Domestic Hallertau Hops	Pellet	3.1	Boil	0 min		66.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	41	33.3%
2 oz	Domestic Hallertau (Pellet)		66.7%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal		Infusion	--	153 °F	90 min

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 75 °F	Starter:	Yes

1/2 Barrel Used Chimay Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	28	33	39	100
Salts to all waters RO only, Gypsum 3gm, Mag Sulfate 1gm, Calcium Chloride 2gm, Mag Chloride 1gm, Chalk 6gm, Sod Bicarb 4gm. Sparge with RO 7 gallons. Target Mash ph 5.4. Add no Acid to Mash. Mash pH Calculations based on SRM 23 True SRM is 38 to 41 because of super dark Candi and Some Caramunich was type III. Higher sodium compliments the dark malts.
Mash Chemistry and Brewing Water Calculator

Notes

13.44lb Pils, 2.75lb munich, 0.88 lb Aromatic, 0.88lb Caramunich, 0.88lb Special B, 0.44 lb Melanoidin, 0.44lb Wheat Malt, 1 lb Belgian Candi Dark home made. Mash 90min Sparge off 7.5 gallons Boil 2 hrs to 5.5gal. IBU 41, SRM 38 1 oz Magnum at 60 min and 2oz Hallertau at 0 min use moss and Yeast Nutrient. Make 6 batches and Barrel age in 30 Gal barrel x 5 months and Solera 1/3 to Sour Cherries and Solera 1/3 to Brett.

Last Updated and Sharing

1,530

Views

Brews

Public: Yup, Shared
Last Updated: 2016-03-31 15:58 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!