Tall, Dark, & Strong - Beer Recipe - Brewer's Friend

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Tall, Dark, & Strong

300 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 2.1 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Rob L
Calories: 300 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Thursday March 28th 2019
1.091
1.016
9.8%
24.4
31.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Belgian - Pilsner3.3 lb Pilsner 37 1.6 67.3%
0.90 lb German - Dark Munich0.9 lb Dark Munich 36 10 18.4%
0.20 lb Belgian - Special B0.2 lb Special B 34 115 4.1%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180 32 180 10.2%
4.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.85 oz Styrian Goldings0.85 oz Styrian Goldings Hops Pellet 2.6 Boil 60 min 24.42 85%
0.15 oz Styrian Goldings0.15 oz Styrian Goldings Hops Pellet 2.6 Boil 0 min 15%
1 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
0.50 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.93 qt BIAB infusion, no sparge, full volume. Infusion -- 150 °F 60 min
Starting Mash Thickness: 2.257 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.26 qt/lb 2.48 9.9  
Mash volume with grains 2.83 11.3  
Grain absorption losses -0.55 -2.2  
Remaining sparge water volume (equipment estimates 1.31 g | 5.2 qt) 0.37 1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 3.04 g | 12.2 qt) 2.1 8.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.5 6  
Going into fermentor 1.5 6  
Total: 2.86 11.4
Equipment Profile Used: System Default
 
Notes

Start at 65 or 66degF. Let it free rise to 72 or 75degF. Let it sit for 2 weeks. First time I made this, I overboiled and started at 1.109, made it rise to slowly (was 1degF every 12 hours and stopped it at 72), stopped fermentation after 7 days (FG reading at this time was 1.020; this yeast probably needed some more time), and bottle conditioned with target 2.75volCO2. They were all gushers, but not bottles were harmed during conditioning of this beer. I used Harris Teeter spring water with no additions. Received an honorable mention in a local HB comp. Hops AA was low. Simply kept recipe at 1oz of hops and adjusted first and late additions such that I hit IBU in the 20s.

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  • Last Updated: 2019-06-24 15:20 UTC