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Belgian Dark Srong Ale - Pi

509 calories 36.2 g 600 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pietro Andrade Pastro
Hop Utilization: 90%
Calories: 509 calories (Per 600ml)
Carbs: 36.2 g (Per 600ml)
Created Saturday March 13th 2021
1.092
1.010
10.8%
25.0
15.9
n/a
176.04
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Agrária - Pilsner Malt11 kg Pilsner Malt R$ 7.50 / kg
R$ 82.50
37 2 79.1%
0.10 kg Crisp Malting - Chocolate Malt0.1 kg Chocolate Malt R$ 18.88 / kg
R$ 1.89
32.66 450 0.7%
0.60 kg Weyermann - CARABELGE0.6 kg CARABELGE R$ 13.88 / kg
R$ 8.33
34 13.6 4.3%
0.60 kg Dingemans - Special B0.6 kg Special B R$ 18.50 / kg
R$ 11.10
33.1 125 4.3%
1 kg Cane Sugar1 kg Cane Sugar - (late boil kettle addition) R$ 2.00 / kg
R$ 2.00
46 0 7.2%
0.60 kg Flaked Oats0.6 kg Flaked Oats R$ 8.50 / kg
R$ 5.10
33 2.2 4.3%
13.90 kg / R$ 110.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops R$ 0.42 / g
R$ 20.75
Pellet 3.5 Boil 10 min 3.43 66.7%
25 g Warrior25 g Warrior Hops R$ 0.34 / g
R$ 8.38
Pellet 16 Boil 60 min 21.61 33.3%
75 g / R$ 29.13
 
Mash Guidelines
Amount Description Type Temp Time
26 L Infusion 65 °C 120 min
19 L Batch Sparge 70 °C 10 min
Starting Mash Thickness: 2 L/kg
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
R$ 36.00 / each
R$ 36.00
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 262 B cells required
R$ 36.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 244.4 g       Temp: 20 °C       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

Nothing special. 2 hrs malt extracting, 75 minutes boiling. Chiller immersion to cool down. Straight to fermenter. 8 days fermentating at air temperature (around 20ªC), dropped to FG 1010 as on the recipe. Plus 7 days maturation at 5ºC.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-09 15:58 UTC
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