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Winterschlafale

310 calories 26.3 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 310 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Saturday October 8th 2022
1.094
1.016
10.2%
31.1
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Amber4 lb Dry Malt Extract - Amber - (late boil kettle addition) 42 10 54.7%
1 lb Raw Honey1 lb Raw Honey - (late boil kettle addition) 38 20 13.7%
4 oz Molasses4 oz Molasses - (late boil kettle addition) 36 80 3.4%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 13.7%
6.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Weyermann - Caramunich Type 38 oz Caramunich Type 3 34 57 6.8%
8 oz Briess - Victory Malt8 oz Victory Malt 34.5 28 6.8%
1 oz American - Chocolate1 oz Chocolate 29 350 0.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Valley Hops - Mt Hood0.75 oz Mt Hood Hops Pellet 5.5 Boil at 212 °F 60 min 27.37 37.5%
0.25 oz Yakima Valley Hops - Mt Hood0.25 oz Mt Hood Hops Pellet 5.5 Hop Stand at 170 °F 15 min 1 12.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Hop Stand at 170 °F 15 min 2.72 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Cinnamon stick Spice Whirlpool 15 min.
2 each Clove Spice Whirlpool 15 min.
1 oz Ginger Spice Whirlpool 15 min.
0.25 tsp Nutmeg Spice Whirlpool 15 min.
0.75 oz Tangerine Peel Flavor Whirlpool 15 min.
1 tbsp Vanilla extract Spice Primary 0 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Steeping 155 °F 160 °F 20 min
0.5 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.17 g | 16.7 qt) 1.55 6.2  
Mash volume with grains (equipment estimates 4.17 g | 16.7 qt) 1.64 6.6  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.11 g | 16.5 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 0.41 1.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 3 12  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Top off amount 0.05 0.2  
Going into fermentor 3 12  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.6 6.4
Equipment Profile Used: System Default
 
Notes
  1. Add 1lb of your Wheat Dry Malt Extract. Steep speciality grains from 150-160F for 20 minutes.

  2. Remove grain bag, start the boil.

  3. Once boil starts, add 1/2 oz of Mt. Hood Hop Pellets.

  4. After 50 minutes (last 10 minutes of boil), add late addition fermentables.

  5. Stop the boil at 60 minutes. Whirlpool your spices.

  6. Start diluting your wort with cold water, once at 170 F, hop stand your aroma hops for 15 minutes. After it's done give your wort a stir to disperse the oils.

  7. Cool the wort with an ice bath and top off with refrigerated water in the fermenter until it reaches a pitchable temperature.

  8. Pitch your yeast.

  9. Ferment for about 3 weeks before even checking your first gravity. Once fermentation is finished, bottle your beer and age it for a few months for best results. I recommend starting this beer in August-September.

    The goal of this beer is to make a European style beer with a smooth, spicy, gingersnap type of flavor profile.
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  • Last Updated: 2022-11-16 23:42 UTC