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NHC Dark Strong

279 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Source: AHA
Calories: 279 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Wednesday April 9th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14.83 lb Weyermann - Floor-Malted Bohemian Pilsner14.83 lb Floor-Malted Bohemian Pilsner 36.3 1.9 70.5%
2.29 lb German - Vienna2.29 lb Vienna 37 4 10.9%
2.50 oz American - Roasted Barley2.5 oz Roasted Barley 33 300 0.7%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-902.5 lb Belgian Candi Syrup - D-90 32 90 11.9%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose 42 0.5 5.9%
21.03 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.31 oz Barth-Haas - Hallertauer Magnum0.31 oz Hallertauer Magnum Hops Pellet 14 Boil 60 min 12.11 14.2%
0.94 oz Willamette0.94 oz Willamette Hops Pellet 5.8 Boil 60 min 15.22 42.9%
0.94 oz Artisan - Saaz (Czech)0.94 oz Saaz (Czech) Hops Pellet 3.5 Boil 20 min 3.12 42.9%
2.19 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1.25 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 203 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-
70 4 7 48 77 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal 131 °F 131 °F 20 min
6.3 gal 148 °F 148 °F 60 min
6.3 gal 168 °F 168 °F 20 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 7.77 31.1  
Mash volume with grains 9.16 36.6  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.4 g | 13.6 qt) 3.32 13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.32 1.3  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 11.09 44.4
Equipment Profile Used: System Default
 
Notes

Pitch at 64℉, free rise to 75℉ over 5 days. Hold for 6 days

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  • Last Updated: 2025-04-18 23:07 UTC