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Vespers

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jonathan Greene
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday December 12th 2025
1.065
1.011
7.2%
39.1
40.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb BE - Pale Ale8 lb Pale Ale 38 3.4 41%
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 41%
3.50 lb Candi Syrup - Belgian Candi Syrup - D-1803.5 lb Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 17.9%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Styrian Goldings1.4 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 26.14 58.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 25 min 12.98 41.7%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
2 oz Phosphoric acid Water Agt Mash 0 min.
1 g Gypsum Water Agt Sparge 0 min.
1.60 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.60 g Baking Soda Water Agt Mash 0 min.
0.50 tsp Fermcap Fining Primary 0 min.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Milwaukee County
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
124 17 68 117 127 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.75 27  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.75 g | 27 qt) 5.5 22  
Total: 10.75 43
Equipment Profile Used: System Default
 
Notes

NOTE: Candi Sugar is added at high krausen. The actual gravity is ~ 1.086, but the software discounts the fermentatbles from the candi sugar when marked as a late fermentor addition.

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  • Last Updated: 2026-01-31 16:32 UTC