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The Reverend

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.53 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Craft Beer & Brewing
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)

Created Monday September 4th 2023

Original Gravity:

1.095

Final Gravity:

1.018

ABV (standard):

10.2%

IBU (tinseth):

24.4

SRM (morey):

18.6

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.80 lb	BE - Pale Ale8.8 lb Pale Ale	38	3.4	83.7%
0.60 lb	Belgian - Aromatic0.6 lb Aromatic	33	38	5.7%
0.30 lb	Belgian - Cara 20L0.3 lb Cara 20L	34	22	2.9%
0.30 lb	Belgian - Cara 45L0.3 lb Cara 45L	34	42	2.9%
0.30 oz	Belgian - Special B0.3 oz Special B	34	115	0.2%
0.50 lb	Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90	32	90	4.8%
10.52 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Sterling0.25 oz Sterling Hops	Pellet	12.7	Boil	60 min	19.33	31.3%
0.10 oz	Sterling0.1 oz Sterling Hops	Pellet	12.7	Boil	30 min	5.06	12.5%
0.45 oz	Sterling0.45 oz Sterling Hops	Pellet	12.7	Boil	0 min		56.3%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Sterling (Pellet)		24.39	100.1%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19 qt		Infusion	--	148 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Irish Moss	Fining	Boil	10 min.
1.30 g	Yeast Nutrient	Other	Mash	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	29	42	77	10	221.2
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 148°F (64°C) for 90 minutes to ensure adequate conversion. Then sparge and boil for 60 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill and pitch the yeast at 68°F (20°C) and hold for first half of fermentation, then allow the temperature to rise as high as possible to promote attenuation.

YEAST
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-09-24 21:45 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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