Belgian Dark Strong - Beer Recipe - Brewer's Friend

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Belgian Dark Strong

274 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.136 (recipe based estimate)
Post Boil Gravity: 1.307 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 274 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday October 16th 2021
1.084
1.009
9.8%
20.3
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Castle Malting - Château Pilsen 2RS11 lb Château Pilsen 2RS 37 1.9 78.9%
1 lb Belgian - Special B1 lb Belgian - Special B 34 115 7.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 7.2%
0.50 lb Franco-Belges - Belgian Candi Sugar - Dark (275L)0.5 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 159.82 3.6%
4 oz Dingemans - Mroost 1400 MD (Debittered black malt)4 oz Mroost 1400 MD (Debittered black malt) 35 525 1.8%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.3%
13.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz eldorado0.6 oz eldorado Hops Pellet 15.7 Boil 60 min 14.97 37.5%
1 oz Tettnanger1 oz Tettnanger Hops Leaf/Whole 3.7 Boil 60 min 5.34 62.5%
1.60 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
0.9 gal inital mash Strike 159 °F 148 °F 45 min
step mash -- 162 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.89 15.5  
Mash volume with grains (equipment estimates 0.88 g | 3.5 qt) 4.88 19.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 0.85 g | 3.4 qt) 0.92 3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.93 g | 11.7 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 1.5 6  
Top off amount 4 16  
Going into fermentor 5.5 22  
Total: 4.8 19.2
Equipment Profile Used: System Default
 
Notes

Mashed at 146-150F for first 45 min
Direct fire to mash kettle, raised to 162F, 20 min

Replication of brew session with Kevin in Flagstaff on 4 Oct 2021.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-10-17 23:07 UTC