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BakkerBrouw xxellent

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gert
Calories: 276 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)

Created: Tuesday January 29th 2019

Original Gravity:

1.090

Final Gravity:

1.015

ABV (standard):

9.9%

IBU (tinseth):

43.0

SRM (morey):

33.5

Mash pH

5.3

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.65 kg	Belgian - Pilsner3.65 kg Pilsner	37	1.6	45.6%
3.20 kg	Belgian - Pale Ale3.2 kg Pale Ale	38	3.4	40%
1.15 kg	Candi Syrup - Belgian Candi Syrup - D-1801.15 kg Belgian Candi Syrup - D-180	32	180	14.4%
8 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28.30 g	Brewer's Gold28.3 g Brewer's Gold Hops	Pellet	9	Boil	60 min	26.46	33.3%
28.30 g	Hallertau Mittelfruh28.3 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	8.47	33.3%
28.30 g	Styrian Goldings28.3 g Styrian Goldings Hops	Pellet	5.5	Boil	15 min	8.02	33.3%
84.90 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
28.30 g	Brewer's Gold (Pellet) 28.3 g Brewer's Gold (Pellet) Hops	26.46	33.3%
28.30 g	Hallertau Mittelfruh (Pellet)	8.47	33.3%
28.30 g	Styrian Goldings (Pellet) 28.3 g Styrian Goldings (Pellet) Hops	8.02	33.3%
84.90 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	Startvolume	Temperature	--	65 °C	90 min
8 L	Spoel	Sparge	--	78 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Gistvoeding		Other	Boil	5 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 151 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace. Like the pic below:

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-02-06 22:11 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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