Leftover Mini Beer Recipe | BIAB Belgian Dark Strong Ale | Brewer's Friend
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Leftover Mini

228 calories 21.8 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3.5 liters (fermentor volume)
Pre Boil Size: 9.23 liters
Post Boil Size: 3.5 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 228 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Wednesday December 7th 2022
1.074
1.016
7.6%
23.8
13.2
n/a
3.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
560 g Viking - Pilsner Malt560 g Pilsner Malt 0.00 / g
0.94
37 1.9 41.2%
340 g Weyermann - Munich Type II (Dark)340 g Munich Type II (Dark) 37 10 25%
160 g Weyermann - Abbey Malt160 g Abbey Malt 0.00 / g
0.35
36.8 17 11.8%
150 g Castle Malting - Château Biscuit150 g Château Biscuit 0.00 / g
0.36
35 17 11%
100 g Viking - Rye Malt100 g Rye Malt 0.00 / g
0.24
38 3.2 7.4%
50 g Belgian Candi Sugar - Clear/Blond (0L)50 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 3.7%
1,360 g / 1.89
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops 0.04 / g
0.21
Leaf/Whole 8.5 Boil 15 min 16.96 50%
5 g Mandarina Bavaria5 g Mandarina Bavaria Hops 0.04 / g
0.21
Leaf/Whole 8.5 Boil 5 min 6.81 50%
10 g / 0.41
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion 30 °C 66 °C 70 min
2 L Sparge -- 72 °C --
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
4 Grams
Cost:
0.39 / each
1.56
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
1.56 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 18.3 g       Temp: 20 °C       CO2 Level: 2.25 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
"Leftover Mini" Belgian Dark Strong Ale beer recipe by norbert_lz. BIAB, ABV 7.56%, IBU 23.77, SRM 13.19, Fermentables: ( Pilsner Malt, Munich Type II (Dark), Abbey Malt, Château Biscuit, Rye Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Mandarina Bavaria)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-22 16:49 UTC
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