Dark Winter's Night - Beer Recipe - Brewer's Friend

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Dark Winter's Night

285 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 66% (brew house)
Hop Utilization: 96%
Calories: 285 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Tuesday October 22nd 2019
1.086
1.018
9.0%
30.2
25.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 71.4%
1 lb Dark Munich1 lb Dark Munich 36 10 7.1%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 7.1%
1 lb Belgian - Special B1 lb Special B 34 115 7.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Perle1 oz Perle Hops Pellet 7.1 Boil 40 min 26.58 50%
1 oz German Select1 oz German Select Hops Pellet 4.3 Boil 5 min 3.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 qt Infusion 158 °F 150 °F 60 min
14 qt Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.55 18.2  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Brew day 7/24/20
-Starting mash temp = 152 degrees
-Stirred the mash every 15 minutes to increase efficiency
-Mash in pH range of 5 according to pH paper
-Final mash temp =151 degrees

-OG = 1.073
-Didn't boil off to 4 gallons. Around 4.5 gallons. Probably made some of the gravity difference.
-Noticeable fermentation did not start for 48 hours.
-Vigorous fermentation at 67 hours.

Gravity on 8/7/20 = 1.020 (7% ABV)
Pronounced dark caramel and raisin notes, notes of brown sugar, slight alcohol warmth.
FG on 8/25/20 = 1.021 after temp correction
ABV = 6.83%

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  • Last Updated: 2020-08-25 20:18 UTC