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Brown Shirts

251 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 19.5 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: like Chimay blue
Calories: 251 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Thursday January 19th 2017
1.082
1.013
9.1%
30.9
20.5
n/a
10.50
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Joe White - Pilsner / Export Pilsner3.5 kg Pilsner / Export Pilsner $ 3.00 / kg
$ 10.50 		36.8 2 52%
900 g Torrified Wheat900 g Torrified Wheat 36 2 13.4%
500 g Simpsons - Aromatic Malt500 g Aromatic Malt 33 23.04 7.4%
500 g Weyermann - Special W500 g Special W 33.6 115 7.4%
425 g Belgian Candi Syrup - D-90425 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 6.3%
500 g Gladfield - Biscuit Malt500 g Biscuit Malt 35 30.46 7.4%
400 g GB - Invert Sugar #2400 g Invert Sugar #2 - (late boil kettle addition) 36 25 5.9%
6,725 g / $ 10.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Magnum1 g Magnum Hops Pellet 13.4 First Wort at 70 °C 120 min 2.16 4.5%
11.30 g Super pride11.3 g Super pride Hops Pellet 14.5 First Wort 120 min 26.37 50.7%
3 g Saaz3 g Saaz Hops Pellet 2.7 Boil 20 min 0.66 13.5%
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 3 Boil 20 min 1.71 31.4%
22.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Yeast Nutrient Other Boil 10 min.
2.50 g Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 132.3 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Underlet 121L @ 65 to 27.5 L mark Strike 62 °C 65 °C 60 min
raise to 72 Temperature 65 °C 72 °C 30 min
Raise to 79 Temperature 72 °C 79 °C 15 min
19 L 25 L at 79 pH 4.4 Sparge 79 °C 79 °C 60 min
Starting Mash Thickness: 2.661 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.8
Mash volume with grains 20.9
Grain absorption losses -6.3
Remaining sparge water volume 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 32
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.8 L) 19.5
Estimated amount in fermentor 19.5
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

Invert 250 g raw sugar boil for 60 mins to darken at 116C

make 3Lstarter, pitch 2.4L keep .6L

Needs more yeast for priming

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  • Last Updated: 2026-08-19 23:47 UTC