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The Return

289 calories 22.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 289 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created Thursday September 10th 2020
1.088
1.012
10.0%
51.8
29.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Pale 2-Row27 lb Pale 2-Row 37 1.8 81.7%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 3%
1 lb Belgian - Special B1 lb Special B 34 115 3%
12 oz Aromatic Malt12 oz Aromatic Malt 35 20 2.3%
5 oz United Kingdom - Chocolate5 oz Chocolate 34 425 0.9%
32 oz Candi Syrup - Belgian Candi Syrup - D-18032 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6%
16 oz Candi Syrup - Belgian Candi Syrup - D-9016 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3%
529 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 90 min 48.26 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 2.98 25%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 2 min 0.51 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9 gal Infusion 149 °F 90 min
9 gal Fly Sparge 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Grains of paradise Spice Boil 15 min.
0.10 oz Grains of paradise Spice Mash 2 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
6 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 294 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
 
Notes

Candi Syrups added last 15 minutes of the boil.
Start fermentation at 65°. Slowly ramp up every 36 hours or so to 75°.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-07-26 10:06 UTC
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