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Trap-sychosis

285 calories 22 carbs
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: El Ramarro
Calories: 285 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Friday January 11th 2019
1.087
1.012
9.76%
31.13
22.51
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.68 kg Dry Malt Extract - Extra Light1.68 kg Dry Malt Extract - Extra Light - (late addition) 42 2.5 49%
0.5 kg Dry Malt Extract - Extra Light0.5 kg Dry Malt Extract - Extra Light 42 2.5 14.6%
0.4 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) - (late addition) 38 60 11.7%
0.3 kg Belgian Candi Sugar - Clear/Blond (0L)0.3 kg Belgian Candi Sugar - Clear/Blond (0L) - (late addition) 38 0 8.7%
2.88 kg Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
0.2 kg Belgian - Special B0.2 kg Special B 34 115 5.8%
0.15 kg Maltear - Chocolate0.15 kg Chocolate 29 300 4.4%
0.2 kg Briess - Aromatic Munich Malt 20L0.2 kg Aromatic Munich Malt 20L 35.4 20 5.8%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
18 g Styrian Goldings18 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 25.43 64.3%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 5.7 35.7%
 
Other Ingredients
Amount Name Type Use Time
8 g paradise seed Spice Boil 3 min.
1 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 314 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 70.2 g       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Target batch size 3.17 12.7  
Grain absorption losses (steep / mash) -0.3 -1.2  
Boil water added to kettle 2.02 8.1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Starting boil volume 2.11 8.4  
Volume increase from sugar/extract (late additions) 0.41 1.6  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Top off amount 2.15 8.6  
Total: 4.47 17.9
Author: El Ramarro, Method: Extract, Style: Belgian Dark Strong Ale, ABV 9.76%, IBU 31.13, SRM 22.51, Fermentables: (Dry Malt Extract - Extra Light, Belgian Candi Sugar - Amber/Brown (60L), Belgian Candi Sugar - Clear/Blond (0L)) Steeping Grains: (Special B, Chocolate, Aromatic Munich Malt 20L) Hops: (Styrian Goldings, Hallertau Hersbrucker) Other: (paradise seed, Beer Nutrient)
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  • Last Updated: 2019-12-06 14:54 UTC