Napolean's Polyamorous Dark Barrel - Beer Recipe - Brewer's Friend

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Napolean's Polyamorous Dark Barrel

273 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Monday May 9th 2016
1.082
1.020
8.2%
21.5
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 37.5%
12.50 lb American - Vienna12.5 lb Vienna 35 4 31.3%
2.50 lb Belgian - Aromatic2.5 lb Aromatic 33 38 6.3%
2.50 lb Belgian - CaraMunich2.5 lb CaraMunich 33 50 6.3%
2.50 lb Torrified Wheat2.5 lb Torrified Wheat 36 2 6.3%
1.25 lb German - Melanoidin1.25 lb Melanoidin 37 25 3.1%
2.50 lb Cane Sugar2.5 lb Cane Sugar 46 0 6.3%
1.25 lb Belgian - Special B1.25 lb Special B 34 115 3.1%
40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.7 Boil 60 min 21.46 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Sucrose Other Primary 2 days
2 lb DME Other Primary 2 days
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 824 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Syracuse Utah municipal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 20 0 39 259
Filtered through charcoal RV filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Infusion -- 122 °F 45 min
Sach rest Infusion -- 154 °F 35 min
mash out Infusion -- 168 °F 10 min
Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.4 gal (53.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.4 gal (5.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.06 gal (68.25 qt). Suggest reducing strike water volume to 9 gal (36 qt) and adding 5.06 gal (20.25 qt) sparge/top-off. 14.06 56.3  
Strike water volume at mash thickness of 1.5 qt/lb 14.06 56.3  
Mash volume with grains 17.06 68.3  
Grain absorption losses -4.69 -18.8  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 13.4 g | 53.6 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

When krausen begins to drop (about 2-3 days), boil 2# sucrose, 2# DME in 1/2 gallon of water for 15 minutes, cool to 60F then pitch into fermenter. The OG of the step wort should be about 1.180

Start at 69, ramp to 71 hold when adding above addition.

Beer will be fermented in carboys and then transferred to age in an Oak Chardonnay Barrel

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  • Last Updated: 2016-06-10 21:06 UTC