Belgian Dark Strong (Actual) - Beer Recipe - Brewer's Friend

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Belgian Dark Strong (Actual)

285 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.09 gallons
Post Boil Size: 6.59 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 20 minute extended hop boil time
Hop Utilization: 98%
Calories: 285 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Sunday January 24th 2021
1.085
1.024
7.9%
28.9
17.5
5.1
14.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pilsner12 lb Pilsner $ 1.22 / lb
$ 14.67 		37.7 2 66.7%
3 lb US - Munich3 lb Munich 36.8 8 16.7%
0.50 lb Avangard - German - Wheat Malt0.5 lb German - Wheat Malt 37 2 2.8%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.8%
1 lb United Kingdom - Extra Dark Crystal 120L1 lb Extra Dark Crystal 120L 33 120 5.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.6%
18 lbs / $ 14.67
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Hallertau Mittelfruh2.5 oz Hallertau Mittelfruh Hops Pellet 3.75 First Wort 60 min 28.85 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.10 ml Lactic acid Water Agt Mash --
5.10 ml Lactic acid Water Agt Sparge --
21 ml Phosphoric acid Water Agt Mash --
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Lafayette, IN
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
7 gal Temperature -- 154 °F 60 min
3 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.47 21.9  
Mash volume with grains 6.87 27.5  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 5.28 g | 21.1 qt) 5.02 20.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 8.09 32.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.59 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.59 g | 26.4 qt) 6 24  
Total: 10.49 42
Equipment Profile Used: System Default
 
Notes

Sugar Creek Malt only Recipe based on what was available for the club meeting brew. LODO O2 scavenging of full water volume prior to strike. Na Meta at 25ppm added for Chloramine and O2 protection during mash and sparge. Water calcs done in Bru'n water to a predicted pH of 5.33, and final water chemistry of CA 91, Mg 26, NA 39, S04 81, Chloride 59, SO4/CL ratio 1.4, Lactate 367ppm, Phosphate 58ppm

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  • Last Updated: 2021-02-07 20:23 UTC