Belgian dark cranberry Beer Recipe | Extract Belgian Dark Strong Ale | Brewer's Friend
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Belgian dark cranberry

329 calories 30.1 g 12 oz
Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.181 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 329 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Saturday January 5th 2019
1.099
1.020
10.4%
31.8
41.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen 35 2 40%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 6.7%
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 40%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 6.7%
14 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.7%
0.25 lb American - Blackprinz0.25 lb Blackprinz 36 500 1.7%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 31.84 100%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz Cranberries Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"Belgian dark cranberry" Belgian Dark Strong Ale beer recipe by steck. Extract, ABV 10.38%, IBU 31.84, SRM 41.1, Fermentables: (Liquid Malt Extract - Pilsen, Belgian Candi Syrup - D-180, Dry Malt Extract - Pilsen, Belgian Candi Sugar - Dark (275L)) Steeping Grains: (Special B, Caramel / Crystal 120L, Blackprinz) Hops: (Columbus) Other: (Cranberries)
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  • Public: Yup, Shared
  • Last Updated: 2019-01-05 11:18 UTC
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