Hackman (S)quad - Beer Recipe - Brewer's Friend

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Hackman (S)quad

324 calories 33.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 324 calories (Per 330ml)
Carbs: 33.7 g (Per 330ml)
Created: Sunday December 6th 2015
1.104
1.027
10.1%
32.7
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,411 g Belgian - Pilsner1411 g Pilsner 37 1.6 41.7%
500 g Dry Malt Extract - Extra Light500 g Dry Malt Extract - Extra Light 42 2.5 14.8%
250 g Honey250 g Honey 42 2 7.4%
300 g Belgian - Wheat300 g Wheat 38 1.8 8.9%
250 g German - Acidulated Malt250 g Acidulated Malt 27 3.4 7.4%
100 g Flaked Barley100 g Flaked Barley 32 2.2 3%
100 g German - CaraMunich II100 g CaraMunich II 34 46 3%
50 g Belgian - Special B50 g Special B 34 115 1.5%
20 g Belgian - Chocolate20 g Chocolate 30 340 0.6%
400 g Belgian Dark Candi Syrup400 g Belgian Dark Candi Syrup - (late boil kettle addition) 32 80 11.8%
3,381 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 11.5 Boil 60 min 27.69 50%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.7 Aroma 10 min 4.98 50%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Herb Boil 5 min.
5 g Tilleul Herb Boil 5 min.
5 g liquorice Herb Boil 5 min.
5 g orange peel Spice Boil 5 min.
2 g Galium aparine (kleefkruid) Herb Boil 5 min.
1 g milk thistle (mariadistel) Herb Boil 5 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
0.00 € Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16.2 L) 11.6
Mash volume with grains (equipment estimates 17.6 L) 13.1
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 13.5 L) 9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 8
Volume into fermentor 8
Total: 11.6  
Equipment Profile Used: System Default
"Hackman (S)quad" Belgian Dark Strong Ale beer recipe by Joost Yervante Damad. BIAB, ABV 10.11%, IBU 32.67, SRM 19.83, Fermentables: (Pilsner, Dry Malt Extract - Extra Light, Honey, Wheat, Acidulated Malt, Flaked Barley, CaraMunich II, Special B, Chocolate, Belgian Dark Candi Syrup) Hops: (Magnum, Styrian Goldings) Other: (Coriander, Tilleul, liquorice, orange peel, Galium aparine (kleefkruid), milk thistle (mariadistel))
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  • Public: Yup, Shared
  • Last Updated: 2015-12-13 14:01 UTC