2023 Belgian dark strong ale new - Beer Recipe - Brewer's Friend

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2023 Belgian dark strong ale new

234 calories 22 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 75% (brew house)
Source: daniel CHEN
Calories: 234 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Sunday August 28th 2016
1.076
1.016
8.3%
20.2
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Belgian - Pilsner4000 g Pilsner 37 1.6 64.8%
270 g Belgian - Aromatic270 g Aromatic 33 38 4.4%
1,000 g Munich - Light 10L1000 g Munich - Light 10L 33 10 16.2%
270 g Belgian - Special B270 g Special B 34 115 4.4%
137 g German - Melanoidin137 g Melanoidin 37 25 2.2%
500 g Belgian Candi Sugar - Amber/Brown (60L)500 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.1%
6,177 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 14.41 58.8%
18 g Styrian Goldings18 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 5.06 26.5%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 0.72 14.7%
68 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.7
Mash volume with grains (equipment estimates 19.5 L) 26.5
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 4.4 L) 4.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 20.9 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Top off amount 7
Going into fermentor 19
Total: 27.2  
Equipment Profile Used: System Default
 
Notes

mash in38
61c 40m 70c 20m 76c 15m
begin for at 20c slowly raising temp to 22 by the last third of ferment

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  • Last Updated: 2023-04-20 06:29 UTC