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369 calories 35.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 180 min
Batch Size: 89 gallons (fermentor volume)
Pre Boil Size: 106.55 gallons
Post Boil Size: 92 gallons
Pre Boil Gravity: 22.8 °P (recipe based estimate)
Post Boil Gravity: 26.0 °P (recipe based estimate)
Efficiency: 69% (brew house)
Source: FCB
Calories: 369 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Tuesday February 18th 2025
26.0 °P
6.4 °P
11.2%
28.2
17.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 lb Briess - Brewers Malt 2-Row200 lb Brewers Malt 2-Row 37 1.8 54.2%
100 lb Briess - Bonlander Munich Malt 10L100 lb Bonlander Munich Malt 10L 36 10 27.1%
5 lb Rice Hulls5 lb Rice Hulls 0 0 1.4%
64 lb Briess - LME Traditional Dark64 lb LME Traditional Dark 35 30 17.3%
369 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 oz Yakima Chief Hops - German Magnum19 oz German Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 14.6 Boil 20 min 23.86 67.9%
9 oz Yakima Chief Hops - German Magnum9 oz German Magnum Hops Pellet 14.6 Boil at 200 °F 6 min 4.38 32.1%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Chalk Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
20 g Chalk Water Agt Sparge 1 hr.
10 g Gypsum Water Agt Sparge 1 hr.
76 ml Lactic acid Water Agt Mash 1 hr.
22 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
- Apex Abbey
Amount:
500 Grams
Cost:
Attenuation (custom):
74.5%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 3069 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26 Volumes
 
Target Water Profile
Chimay profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
105 gal Strike 165 °F 150 °F 60 min
46 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 94.55 gal (378.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 82.55 gal (330.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 123.53 gal (494.1 qt) 99.13 396.5  
Strike water volume at mash thickness of 1.3 qt/lb 99.13 396.5  
Mash volume with grains 123.53 494.1  
Grain absorption losses -38.13 -152.5  
Remaining sparge water volume (equipment estimates 28.37 g | 113.5 qt) 40.37 161.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 5.43 21.7  
Pre boil volume (equipment estimates 94.55 g | 378.2 qt) 106.55 426.2  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -1.05 -4.2  
Post boil Volume (equipment estimates 89 g | 356 qt) 92 368  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 92 g | 368 qt) 89 356  
Total: 139.5 558
Equipment Profile Used: System Default
 
Notes

THIS IS DIALED IN!! DONT MESS WITH IT MATT!!!!

The recipe data reflects the final values

Split grain into 2 mashes.
Salts and acid split between mashes
Pre-boil is actually 22.3-22.4P with LME added
Boil Recipe for 2 hours before doing 1 hour boil with hops
Hop amount is for the total volume



KO at low temp and let free rise to 75F
Oxygenate
Add yeast nutrient to Fermenter

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  • Last Updated: 2025-02-27 17:11 UTC