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12 Saints

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: 338 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)

Created: Saturday January 2nd 2021

Original Gravity:

1.102

Final Gravity:

1.019

ABV (alternate):

12.1%

IBU (tinseth):

29.9

SRM (morey):

27.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt	37	1.6	44.8%
0.50 lb	Canadian - Pale Wheat0.5 lb Pale Wheat	36	2	2.2%
3 lb	Briess - Bonlander Munich Malt 10L3 lb Bonlander Munich Malt 10L	35.9	10	13.5%
1.50 lb	Briess - Aromatic Munich Malt 20L1.5 lb Aromatic Munich Malt 20L	35.4	20	6.7%
1 lb	German - CaraMunich III1 lb CaraMunich III	34	57	4.5%
1 lb	Belgian - Special B1 lb Special B	34	115	4.5%
3.30 lb	Briess - LME Pilsen Light3.3 lb LME Pilsen Light	37.6	2	14.8%
1 lb	Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90	32	90	4.5%
1 lb	Molasses1 lb Molasses - (late fermenter addition)	36	80	4.5%
22.30 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
4 oz	Hallertau Hersbrucker4 oz Hallertau Hersbrucker Hops		Pellet	3	Boil	60 min	29.94	100%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Hallertau Hersbrucker (Pellet)		29.94	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 gal	1 gal SO + 11 gal distilled	Strike	148 °F	148 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1.32 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.17 g	Gypsum	Water Agt	Mash	1 hr.
1.48 g	Salt	Water Agt	Mash	1 hr.
0.25 tsp	Lactic acid	Water Agt	Mash	1 hr.
2 tbsp	Yeast Nutrient	Water Agt	Boil	10 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
2 each	EC-1118 Priming Yeast	Water Agt	Bottling	0 min.

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	65 - 75 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 550 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 6.9 oz Temp: 68 °F CO₂ Level: 3 Volumes

Target Water Profile

Stoney Oaks Well Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
30	6	13	34	43	90
Target BeerSmith Brown Balanced in final wort - moves to upper edges of Stoney Oaks water chemistry guidelines.
Mash Chemistry and Brewing Water Calculator

Notes

Dough-in at 147 F/Mash-148 F 85 min, 160 F 5 min, 170 F 5 min
Start fermentation at 62 F, and raise temp 1 F each day to 72 F
Add Molasses @ slow fermentation (day 4-6).
Ferment 3 additional weeks at 72 F, cold crash to 35 F.
Bottle and carbonate to 3 volumes using molasses priming sugar and two packets champaigne yeast.
Carbonate bottles at room temperature for at least 3 weeks before cellar aging.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-11-15 13:46 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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