Rye BDSA - Beer Recipe - Brewer's Friend

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Rye BDSA

293 calories 33.8 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: 79% (brew house)
Calories: 293 calories (Per 12oz)
Carbs: 33.8 g (Per 12oz)
Created: Friday September 16th 2016
1.087
1.027
8.6%
34.0
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - Briess Brewers Malt7 lb Briess Brewers Malt 37 1.8 36.8%
5 lb Canada Malting - Canadian - Rye Malt5 lb Canadian - Rye Malt 38 3.5 26.3%
4 lb American - Pilsner4 lb Pilsner 37 1.8 21.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 5.3%
1 lb Demerara Sugar1 lb Demerara Sugar - (late boil kettle addition) 45 12 5.3%
0.50 lb United Kingdom - Crystal Rye0.5 lb Crystal Rye 33 90 2.6%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 2.6%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 First Wort 0 min 25.07 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 20 min 8.94 16.7%
2 oz Sonnet2 oz Sonnet Hops Pellet 3.9 Aroma 0 min 33.3%
1 oz Sonnet1 oz Sonnet Hops Pellet 3.9 Dry Hop 7 days 16.7%
6 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.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 643 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 136 g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water Additions 12 gallons
Calcium Sulfate Dihydrate 5.10
Magnesium Sulphate 2.10
Sodium Chloride 0.80
Calcium chloride 6.00
Magnesium Chloride 0.20
Calcium Carbonate 4.20
Sodium Bicarbonate 3.00
Calcium Hydroxide
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 120 °F 20 min
4 gal Temperature -- 140 °F 20 min
4 gal Infusion -- 155 °F 40 min
3 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 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 4.61 g | 18.5 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.86 g | 35.5 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11 44
Equipment Profile Used: System Default
"Rye BDSA" Belgian Dark Strong Ale beer recipe by John F McGuire. All Grain, ABV 8.62%, IBU 34.01, SRM 16.93, Fermentables: (Briess Brewers Malt, Canadian - Rye Malt, Pilsner, Munich - Light 10L, Demerara Sugar, Crystal Rye, Chocolate Rye) Hops: (Northern Brewer, East Kent Goldings, Sonnet) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2018-03-11 10:11 UTC