View Recipe

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

Belgian dark strong Ale Match beer

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Yortx
Calories: 252 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)

Created: Tuesday October 3rd 2017

Original Gravity:

1.082

Final Gravity:

1.016

ABV (standard):

8.6%

IBU (tinseth):

28.2

SRM (morey):

18.6

Mash pH

5.4

Cost $

n/a

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

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Weyermann - Bohemian Pilsner Malt4.5 kg Bohemian Pilsner Malt	36.8	2.43	65.7%
0.85 kg	Weyermann - Munich Type II (Dark)0.85 kg Munich Type II (Dark)	37	10	12.4%
150 g	German - Wheat Malt150 g Wheat Malt	37	2	2.2%
300 g	Aromatic Malt300 g Aromatic Malt	35	20	4.4%
300 g	German - CaraMunich III300 g CaraMunich III	34	57	4.4%
300 g	Special B300 g Special B	34	115	4.4%
150 g	German - Melanoidin150 g Melanoidin	37	25	2.2%
300 g	Brown Sugar300 g Brown Sugar	45	15	4.4%
6,850 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
56 g	Hallertau Tradition (Germany)56 g Hallertau Tradition (Germany) Hops		Pellet	4.2	Boil at 100 °C	60 min	28.2	100%
56 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
56 g	Hallertau Tradition (Germany) (Pellet)		28.2	100%
56 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	--	67 °C	60 min
15 L	Fly Sparge	--	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
5.62 ml	Lactic acid	Water Agt	Mash	1 hr.
5 g	Protafloc	Water Agt	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1.20 g	Salt	Water Agt	Mash	1 hr.
250 g	datiles	Flavor	Boil	15 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 356 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.1 bar Temp: 4 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	15	50	90	90	100
Mash Chemistry and Brewing Water Calculator

Notes

Fermentar a 20 grados y aumentar a 22 grados durante el último tercio de la fermentacion

Last Updated and Sharing

517

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-26 08:36 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!