Abbey Dark Strong Ale - Beer Recipe - Brewer's Friend

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Abbey Dark Strong Ale

292 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 292 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Wednesday June 15th 2016
1.087
1.025
8.9%
34.1
17.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb German - Abbey Malt13 lb Abbey Malt 33 17 59.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.6%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.6%
0.50 lb American - Vienna0.5 lb Vienna 35 4 2.3%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 1.1%
5 lb Briess Brewers Malt5 lb Briess Brewers Malt 37 1.8 23%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 First Wort 0 min 23.96 25%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 10.14 25%
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
8 g Chalk Water Agt Mash 1 hr.
7 g Calcium Chloride Water Agt Mash 1 hr.
4.10 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 643 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Water Additions 12 gallons
Calcium Sulfate Dihydrate 2.50
Magnesium Sulphate 4.10
Sodium Chloride
Calcium chloride 7.00
Magnesium Chloride 1.00
Calcium Carbonate 8.00
Sodium Bicarbonate 8.00
Calcium Hydroxide
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Dough In 1 Temperature -- 120 °F 20 min
4 gal Dough In 2 Temperature -- 140 °F 20 min
4 gal Mash Infusion -- 155 °F 60 min
3.5 gal Fly Sparge -- 170 °F 45 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 7.78 31.1  
Mash volume with grains 9.44 37.8  
Grain absorption losses -2.59 -10.4  
Remaining sparge water volume (equipment estimates 3.88 g | 15.5 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.82 g | 35.3 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11.34 45.4
Equipment Profile Used: System Default
 
Notes

Gold medal in 2019 Drunk Monk Challenge, Aurora, IL 3/9/19



Award Winning Recipe
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  • Last Updated: 2019-03-12 19:50 UTC