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Duke of Prunes Dark Ale

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 5.67 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Eric Muhlheim
Calories: 343 calories (Per 12oz)
Carbs: 33 g (Per 12oz)

Created: Tuesday December 1st 2020

Original Gravity:

1.103

Final Gravity:

1.023

ABV (standard):

10.5%

IBU (tinseth):

25.2

SRM (morey):

50.0

Mash pH

4.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Bestmalz - Best RED X14 lb Best RED X	36	12	63.6%
2 lb	Belgian - Special B2 lb Special B	34	115	9.1%
2 lb	Franco-Belges - Belgian Candi Sugar - Dark (275L)2 lb Belgian Candi Sugar - Dark (275L)	38	159.82	9.1%
1 lb	Dingemans - Mroost 1400 MD (Debittered black malt)	35	525	4.5%
1 lb	Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt	25	550	4.5%
2 lb	Franco-Belges - Aromatic Malt2 lb Aromatic Malt	35	3	9.1%
22 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Barth-Haas - Tettnang Tettnanger (4 AA)	Pellet	4	Boil	60 min	7.34	15.4%
20 g	Hallertau Mittelfruh (3.75 AA)	Pellet	3.75	Boil	60 min	6.88	15.4%
20 g	Barth-Haas - Tettnang Tettnanger (4 AA)	Pellet	4	Boil	30 min	5.64	15.4%
20 g	Hallertau Mittelfruh (3.75 AA)	Pellet	3.75	Boil	30 min	5.29	15.4%
30 g	Barth-Haas - Saphir30 g Saphir Hops	Pellet	3.25	Boil	0 min		23.1%
20 g	Barth-Haas - Tettnang Tettnanger (4 AA)	Pellet	4	Boil	0 min		15.4%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Barth-Haas - Tettnang Tettnanger (4 AA) (Pellet)	12.98	46.2%
40 g	Hallertau Mittelfruh (3.75 AA) (Pellet)	12.17	30.8%
30 g	Barth-Haas - Saphir (Pellet) 30 g Saphir (Pellet) Hops		23.1%
130 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 qt	Strike	169.4 °F	155 °F	90 min
6.2 qt	Temperature	212 °F	165 °F	60 min
6.2 qt	Temperature	212 °F	172 °F	30 min
10.3 qt	Sparge	212 °F	180 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Coriander Seed	Spice	Boil	10 min.
5 g	Ginger	Spice	Boil	10 min.
5 g	Grains of paradise	Spice	Boil	10 min.
1 tbsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	5 min.
2 lb	Figs	Other	Secondary	7 days

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 508 B cells required

Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	High
Optimum Temp:	59 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 508 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.4 oz Temp: 68 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Brown Full

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
49.8	7	37	34	89.8	115.9
Mash Chemistry and Brewing Water Calculator

Notes

When you add figs to secondary:

Super heat a wok till it's red hot
Caramelize halved figs
Deglaze with small amount of the beer from primary
Add to secondary and rack beer onto it

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-12-07 04:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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