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Tetrology de folie

295 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Many
Rating:
5.00 (1 Review)

Calories: 295 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Friday December 8th 2017
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OG: 1.088 FG: 1.019 ABV: 9.1% IBU: 36

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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 60.5%
3 lb Belgian - Munich3 lb Munich 38 6 20.2%
6 oz Belgian - Special B6 oz Special B 34 115 2.5%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.4%
1 lb Belgian candi syrup1 lb Belgian candi syrup - (late boil kettle addition) 32 90 6.7%
1 lb Belgian candi syrup1 lb Belgian candi syrup - (late boil kettle addition) 32 180 6.7%
14.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Horizon0.5 oz Horizon Hops Pellet 10.5 Boil 60 min 17.63 25%
0.50 oz Horizon0.5 oz Horizon Hops Pellet 10.5 Boil 30 min 13.55 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.4 Boil 15 min 3.67 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.4 Aroma 0 min 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 505 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
Target Water Profile
Hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Charcoal filtered water with tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Infusion -- 98 °F 20 min
6.75 qt Rest temp=122 Infusion -- 150 °F 30 min
1/3 thick mash raise gradually to target of 150, after holding at this temp for 30 min, boil decoction for 30 min, then return to main mash Decoction -- 150 °F 30 min
Adjust main after 1st decoction added back Infusion -- 154 °F 30 min
Take 1/2 thin mash and gradually raise to boil, boil for 20min, add back to main mash, adjust temp to maintain 160-164 for 30 min Decoction -- 164 °F 30 min
Sparge -- 180 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.22 12.9  
Mash volume with grains 4.25 17  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume (equipment estimates 5.41 g | 21.7 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 7.86 31.4
Equipment Profile Used: System Default
 
Notes

I did not get the conversion I wanted so it was a little low on the O.G. Still turned out amazing. Probably more like a dubbel.

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  • Last Updated: 2019-12-14 00:20 UTC