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Three Philosophers

257 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Wednesday July 15th 2020
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OG: 1.095 FG: 1.020 ABV: 9.9% IBU: 28

1.078
1.015
8.2%
32.9
18.0
n/a
19.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Bohemian Pilsner Malt11 lb Bohemian Pilsner Malt $ 1.06 / lb
$ 11.69 		36.8 2.43 58.4%
3 lb Dingemans - Munich MD3 lb Munich MD $ 1.25 / lb
$ 3.76 		36.5 6.3 15.9%
1 lb Flaked Wheat1 lb Flaked Wheat $ 1.17 / lb
$ 1.17 		34 2 5.3%
1 lb Dingemans - Special B1 lb Special B $ 1.62 / lb
$ 1.62 		33.1 125 5.3%
0.50 lb Weyermann - Caramunich Type 30.5 lb Caramunich Type 3 34 57 2.7%
0.33 lb Belgian - CaraVienne0.33 lb CaraVienne 34 20 1.8%
2 lb Cane Sugar2 lb Cane Sugar - (late fermenter addition) 46 0 10.6%
18.83 lbs / $ 18.24
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Northern Brewer1.1 oz Northern Brewer Hops $ 1.20 / oz
$ 1.32 		Pellet 8.7 Boil 75 min 32.91 100%
1.10 oz / $ 1.32
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Mash 15 min.
 
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) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.5 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.64 gal Target 165.9 Strike 165.9 °F 154 °F 60 min
4.39 gal Batch Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.31 25.2  
Mash volume with grains 7.66 30.6  
Grain absorption losses -2.1 -8.4  
Remaining sparge water volume (equipment estimates 3.46 g | 13.8 qt) 3.74 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) 7.7 30.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.05 40.2
Equipment Profile Used: System Default
 
Notes

Special B, CaraMunich III, and Caravienne are steeped during end of Mash and lauter. I will add it for last 15 minutes of mash.

Sucrose is added in syrup form after Primary is complete, estimated 3 days. I will add dark candi syrup 1 lb

Secondary 3 weeks (Looking for about 1.025)

Racked to Tertiary to finish for 2 more weeks

Bottle with dextrose and fresh 3787

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  • Last Updated: 2020-09-01 12:46 UTC