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Dark Brut brewed

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SAF
Calories: 347 calories (Per 330ml)
Carbs: 32.6 g (Per 330ml)

Created: Sunday April 24th 2016

Original Gravity:

1.112

Final Gravity:

1.024

ABV (alternate):

13.1%

IBU (tinseth):

29.8

SRM (morey):

40.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 kg	German - Pilsner7.5 kg Pilsner	38	1.6	63.5%
1.48 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	60	12.5%
700 g	Flaked Wheat700 g Flaked Wheat	34	2	5.9%
900 g	Candi Syrup - Belgian Candi Syrup - D-180900 g Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	7.6%
400 g	Belgian - Special B400 g Special B	34	115	3.4%
400 g	German - CaraMunich I400 g CaraMunich I	34	39	3.4%
50 g	German - Carafa III50 g Carafa III	32	535	0.4%
50 g	German - Carafa I50 g Carafa I	32	340	0.4%
330 g	Dry Malt Extract - Light330 g Dry Malt Extract - Light - (late boil kettle addition)	42	4	2.8%
11,810 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Styrian Goldings60 g Styrian Goldings Hops	Pellet	4	Boil	65 min	21.47	58.3%
43 g	Hallertau Hersbrucker43 g Hallertau Hersbrucker Hops	Leaf/Whole	4	Boil	20 min	8.32	41.7%
103 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Styrian Goldings (Pellet) 60 g Styrian Goldings (Pellet) Hops	21.47	58.3%
43 g	Hallertau Hersbrucker (Leaf/Whole)	8.32	41.7%
103 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	Dough in to reach 67C	Infusion	--	67 °C	60 min
	Boil new dough for 20min	Decoction	--	100 °C	20 min
	Dough in to reach 77C	Temperature	--	77 °C	15 min
15 L	Sparge at 77C	Sparge	--	80 °C	10 min
Starting Mash Thickness: 2.22 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Irish moss	Fining	Boil	10 min.
5 g	Coriander	Spice	Boil	10 min.
5 g	Yeast Nutrient	Water Agt	Boil	10 min.
4 g	Gelatin	Fining	Secondary	7 days

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	24 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 824 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sugar Amount: 200 CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Enhanced Double Decoction Mash (rests at 50, 67 and 77)

mash in @ 40, rest 5 min
decoct, heat removed mash to 50, rest 10min
heat removed mash to 72, rest 15-20min
boil removed mash for 10-20min
add in enough boiling mash to hit protein rest @ 50, rest 15-20min
add in remaining boiling mash to hit 67, rest 60min
decoct and boil removed mash for 10-20min
add in removed mash to hit mash out @ 77, rest 15min
sparge @ 77
boil 90 min, follow hop/sugar schedule
pitch yeast @19 let rise to 24 naturally, ferment for 2 weeks
transfer to secondary, pitch gelatin and cold condition @ 50 for 1 week
rack to bottling bucket and repitch 1/2 pack 1762 yeast, carbonate to 4 vols in champagne bottles

Last Updated and Sharing

1,077

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Public: Yup, Shared
Last Updated: 2017-02-28 16:38 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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