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DT

264 calories 23.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Mike h
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Saturday February 9th 2019
1.080
1.015
9.2%
20.6
19.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 34.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 34.5%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.9%
1 lb German - Munich Light1 lb Munich Light 37 6 6.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.4%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.4%
0.50 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)0.5 lb Belgian Candi Syrup - D2 (160L) - (late boil kettle addition) 32 160 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Willamette0.8 oz Willamette Hops Pellet 7 Boil 60 min 18.3 50%
0.80 oz Crystal0.8 oz Crystal Hops Pellet 4.3 Boil 5 min 2.24 50%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Norfolk, VA 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 4 6 13 32 287
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion -- 142 °F 15 min
Infusion -- 154 °F 25 min
Infusion -- 162 °F 20 min
Infusion -- 170 °F 10 min
1.4 gal Sparge -- 170 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.55 g | 38.2 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10.59 g | 42.4 qt) 9.92 39.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Efficiency and OG updated to reflect actual 10 Feb 2019 brew day measurements. Pre boil gravity was 1.059 with about 5.75 gallons at OG 1.080 into the fermenter.

Candi syrup is homemade, color is approximate.

Use Orval step mash schedule.

Kettle caramelization -- at the start of the boil draw off 1 gallon of wort to a separate kettle. Boil the 1 gallon vigorously to reduce the volume to 1 quart. Add concentrated wort back to the main kettle for the remainder of the boil.

Add Candi syrup to the boil at 15 minutes.

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  • Last Updated: 2019-02-11 01:29 UTC