Belgian-Style Dark Strong Beer Recipe | All Grain Belgian Dark Strong Ale | Brewer's Friend
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Belgian-Style Dark Strong

298 calories 26.5 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 298 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Tuesday November 19th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 75.3%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 9.4%
8 oz Castle Malting - Aromatic Malt8 oz Aromatic Malt 35 20 3.1%
7 oz Castle Malting - Special B7 oz Special B 34 150 2.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.3%
8 oz Turbinado8 oz Turbinado - (late boil kettle addition) 44 10 3.1%
15.94 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 14 Boil at 202 °F 60 min 11.23 14.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil at 202 °F 15 min 7.3 47.6%
0.80 oz Ella0.8 oz Ella Hops Pellet 14.8 Whirlpool at 202 °F 0 min 7.8 38.1%
2.10 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Add water at calculated strike temp Strike -- 147 °F 30 min
Raise temperature, hold 10 mins Temperature 147 °F 161 °F 10 min
Mash-out Temperature 161 °F 172 °F 10 min
3.25 gal Batch Sparge Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
2.70 g Slaked Lime Water Agt Mash 1 hr.
5.93 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 7.7 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add candi syrup, sugar with 5 mins to go.
Pitch at 68 degrees, let temperature rise freely to 79 degrees.
Mash Chemistry and Brewing Water Calculator
"Belgian-Style Dark Strong" Belgian Dark Strong Ale beer recipe by Nosybear. All Grain, ABV 10.35%, IBU 26.34, SRM 24.45, Fermentables: (Pilsner, Munich Type II (Dark), Aromatic Malt, Special B, Belgian Candi Syrup - D-180, Turbinado) Hops: (Magnum, Styrian Goldings, Ella) Other: (Yeast nutrient, Whirlfloc, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Slaked Lime, Lactic acid)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-02-06 23:35 UTC
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