BELGIAN DARK STRONG ALE II Beer Recipe | All Grain Belgian Dark Strong Ale by manurodri | Brewer's Friend
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BELGIAN DARK STRONG ALE II

3725 calories 251.3 g 6 L
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 11.79 liters
Post Boil Size: 8.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3725 calories (Per 6L)
Carbs: 251.3 g (Per 6L)
Created: Tuesday November 22nd 2022
1.068
1.006
8.2%
20.8
41.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,200 g Castle Malting - Château Pilsen 2RS1200 g Château Pilsen 2RS 37 3.57 59.7%
200 g Weyermann - Carapils200 g Carapils 34.5 4.11 10%
200 g Weyermann - Vienna Malt200 g Vienna Malt 37 7.84 10%
170 g Candi Syrup - Belgian Candi Syrup - Dark (80L)170 g Belgian Candi Syrup - Dark (80L) 32 211.99 8.5%
130 g Castle Malting - Château Wheat Blanc130 g Château Wheat Blanc 38 3.31 6.5%
110 g Castle Malting - Special B110 g Special B 34 398.79 5.5%
2,010 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Styrian Goldings7 g Styrian Goldings Hops Pellet 5.5 Boil 45 min 15.03 58.3%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Boil 20 min 5.8 41.7%
12 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.52 L Strike 71 °C 65 °C 60 min
8.2494 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
0.19 mg/l Servomyces Other Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.56 g Gypsum Water Agt Mash 1 hr.
0.56 g Salt Water Agt Mash 1 hr.
1.88 ml Citric acid Water Agt Mash 1 hr.
2.65 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 75 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 g       Temp: 22 °C       CO2 Level: 1.9 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 25 90 80 50
Mash Chemistry and Brewing Water Calculator
 
Notes

HACER MACERADO ESCALONADO 2 TEMPERATURAS 65º Y 68º.
FERMENTACION PRIMARIA ASCENDENTE
DESDE 18º HASTA 23º-24 DE FORMA PROGRESIVA
MADURADO EN SECUNDARIO 8 DIAS A 4º-5º
CARBONATADO EN BOTELLA 21 DIAS A 18º
ACONDICIONAMIENTO EN BOTELLA 2 MESES

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  • Public: Yup, Shared
  • Last Updated: 2024-01-14 09:08 UTC
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