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CCB - Belgian Dark Strong Ale

241 calories 20.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 59 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Rochefort 8
Calories: 241 calories (Per 330ml)
Carbs: 20.3 g (Per 330ml)
Created: Saturday August 5th 2017
1.079
1.013
8.7%
26.9
52.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
11 kg Belgian - Pilsner11 kg Pilsner 37 2.77 72.1%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 131.93 6.6%
1 kg Torrified Wheat1 kg Torrified Wheat 36 3.84 6.6%
1.80 kg Candi Syrup - Belgian Candi Syrup - D-1801.8 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 478.84 11.8%
0.45 kg Soft Candi Sugar - Blond0.45 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 11.85 3%
15.25 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Pellet 5 Boil 60 min 17.94 50%
75 g Styrian Goldings75 g Styrian Goldings Hops Pellet 5 Boil 15 min 8.9 50%
150 g / kr 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 955 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
57 L Temperature -- 50 °C 20 min
Temperature -- 64 °C 75 min
Temperature -- 77 °C 10 min
Sparge -- 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.45 L. Suggest reducing initial water volume to 43.77 L and adding 11.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.58 L. Suggest reducing initial water volume to 36.82 L and adding 2.18 L sparge/top-off. 39
Strike water volume at mash thickness of 3 L/kg 39
Mash volume with grains 47.6
Grain absorption losses -13
Remaining sparge water volume 33.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.8 L) 59
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 54.2 L) 50
Estimated amount in fermentor 50
Total: 72.9  
Equipment Profile Used: System Default
 
Notes
  • Tilsett sukker ved kokestart.
  • Candisyrup D-180 tilsettes ved flameout.

  • Kjøl vørter til 18 grader, oksygen og tilsett gjær.
  • La gjæringstemperatur stige til 22 grader første uken og hold.
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  • Last Updated: 2017-08-05 08:09 UTC