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BELGIAN DARK STRONG ALE V

5343 calories 512.7 g 6 L
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9.38 liters
Post Boil Size: 6 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 5343 calories (Per 6L)
Carbs: 512.7 g (Per 6L)
Created: Monday April 29th 2024
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OG: 1.102 FG: 1.024 ABV: 10.3% IBU: 22

1.095
1.021
9.8%
22.2
19.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,400 g Castle Malting - Chateau Pilsen Malt1400 g Chateau Pilsen Malt 37 2 60.5%
300 g Weyermann - Munich Type I300 g Munich Type I 38 6 13%
175 g Weyermann - Aromatic Malt175 g Aromatic Malt 35 20 7.6%
130 g Belgian Candi Sugar - Amber/Brown (60L)130 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 5.6%
120 g Castle Malting - Château Wheat Blanc120 g Château Wheat Blanc 38 1.8 5.2%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 34 45 4.3%
90 g Castle Malting - Special B90 g Special B 34 150 3.9%
2,315 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 15 Boil 60 min 13.79 13%
8.33 g Saaz8.33 g Saaz Hops Pellet 3.5 Boil 15 min 6.65 54.3%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil at 100 °C 5 min 1.72 32.6%
15.33 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.12 g Servomyces Other Boil 15 min.
1.18 g Irish Moss Fining Boil 0 min.
0.54 g Chalk Water Agt Mash 1 hr.
0.54 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Salt Water Agt Mash 1 hr.
0.28 g Magnesium Chloride Water Agt Mash 1 hr.
2.12 ml Phosphoric acid Water Agt Mash 1 hr.
1.62 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
13 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 142 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 34.7 g       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 18.4 30.8 84 55 229
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.555 L Strike 69 °C 67 °C 60 min
5.04723 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.6
Mash volume with grains 8
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 7.2 L) 5.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 10.8 L) 9.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5 L) 6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 6 L) 5
Total: 12.4  
Equipment Profile Used: System Default
"BELGIAN DARK STRONG ALE V" Belgian Dark Strong Ale beer recipe by manuel rodriguez. All Grain, ABV 9.77%, IBU 22.16, SRM 19.79, Fermentables: (Chateau Pilsen Malt, Munich Type I, Aromatic Malt, Belgian Candi Sugar - Amber/Brown (60L), Château Wheat Blanc, Caramunich Type 2, Special B) Hops: (Magnum, Saaz, Hallertau Mittelfruh) Other: (Servomyces, Irish Moss, Chalk, Calcium Chloride (dihydrate), Salt, Magnesium Chloride, Phosphoric acid)
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  • Last Updated: 2025-10-12 17:24 UTC