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Dark Strong Ale #1, A.K.A. Three Engineers

321 calories 32.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Like A Monk
Calories: 321 calories (Per 12oz)
Carbs: 32.8 g (Per 12oz)
Created: Friday January 24th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
192 oz Belgian - Pale Ale192 oz Pale Ale 38 3.4 60.6%
48 oz Avangard - Light Munich48 oz Light Munich 37 8 15.1%
18 oz Flaked Wheat18 oz Flaked Wheat 34 2 5.7%
12 oz Belgian - Special B12 oz Special B 34 115 3.8%
9 oz Weyermann - Caramunich Type 19 oz Caramunich Type 1 33.5 35 2.8%
6 oz Avangard - Vienna6 oz Vienna 37.7 3.5 1.9%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 5%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 5%
317 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 10.8 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 60 min 8.52 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
3 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 188 g       Temp: 68 °F       CO2 Level: 3.3 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
4 gal Infusion 175 °F 155 °F 60 min
6 gal Sparge 185 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.79 31.2  
Mash volume with grains 9.22 36.9  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume (equipment estimates 1.96 g | 7.8 qt) 2.01 8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.8 39.2
Equipment Profile Used: System Default
 
Notes

Pitch Wyeast - Trappist High Gravity 3787 yeast @ 64F
Safbrew T-58 for bottling

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  • Last Updated: 2020-06-24 02:44 UTC