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Belgian Dark Strong

265 calories 19.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Moi
Calories: 265 calories (Per 330ml)
Carbs: 19.3 g (Per 330ml)
Created: Saturday November 21st 2020
1.087
1.010
10.0%
38.8
66.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 63.2%
1 kg Belgian - Aromatic1 kg Aromatic 33 99.91 10.5%
1 kg Belgian - Wheat1 kg Wheat 38 3.31 10.5%
0.50 kg Belgian - Special B0.5 kg Special B 34 305.39 5.3%
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) 38 732.36 5.3%
0.25 kg Brown Sugar0.25 kg Brown Sugar 45 38.53 2.6%
0.25 kg Maple Syrup0.25 kg Maple Syrup 30 91.9 2.6%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Pellet 15 Boil 60 min 38.79 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 0 min.
6 ml Lactic acid Water Agt Sparge 0 min.
4 g Gypsum Water Agt Boil 1 hr.
4 g Sea salt Water Agt Boil 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 502 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.25 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 21.3
Mash volume with grains 26.9
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 17.3 L) 19.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.8 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Going into fermentor 24
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

39: Belgian Dark Strong

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  • Public: Yup, Shared
  • Last Updated: 2020-11-21 19:53 UTC