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Barrel Aged Belgian Dark Strong

263 calories 22 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 47.5 liters
Post Boil Size: 44 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 93%
Calories: 263 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday May 11th 2024
1.080
1.013
8.8%
27.2
27.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Voyager Craft Malt - Atlas Latrobe8 kg Atlas Latrobe 37.6 2.03 49.2%
4 kg Voyager Craft Malt - Veloria Schooner4 kg Veloria Schooner 35.9 3.6 24.6%
2 kg Voyager Craft Malt - Vienna Schooner2 kg Vienna Schooner 36 6.09 12.3%
1.35 kg Candi Syrup - Belgian Candi Syrup - D-2401.35 kg Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 177.74 8.3%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-900.9 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 67 5.5%
16.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 16.6 Boil 60 min 25.17 23.1%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 2.2 Boil 10 min 2.02 38.5%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 2.2 Boil 0 min 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.38 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Salt Water Agt Mash 1 hr.
6.40 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
2 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
4 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60.1 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.35 L. Suggest reducing initial water volume to 43.75 L and adding 2.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 71.64 L. Suggest reducing initial strike volume to 36.16 L and adding 26.24 L sparge/top-off. 62.4
Strike water volume (equipment estimates 61.6 L) 62.4
Mash volume with grains (equipment estimates 70.8 L) 71.6
Grain absorption losses -14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.7 L) 47.5
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 42 L) 44
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 44 L) 42
Total: 62.4  
Equipment Profile Used: System Default
"Barrel Aged Belgian Dark Strong" Belgian Dark Strong Ale beer recipe by Brewer #206867. BIAB, ABV 8.84%, IBU 27.19, SRM 27.01, Fermentables: ( Atlas Latrobe, Veloria Schooner, Vienna Schooner, Belgian Candi Syrup - D-240, Belgian Candi Syrup - D-90) Hops: (Magnum, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2024-05-11 07:32 UTC