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Belgian Strong Dark Ale

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EHines
Calories: 271 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)

Created: Saturday April 6th 2024

Original Gravity:

1.082

Final Gravity:

1.016

ABV (standard):

8.7%

IBU (tinseth):

23.0

SRM (morey):

40.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	58.2%
1 lb	German - CaraMunich I1 lb CaraMunich I	34	39	5.8%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	5.8%
1 lb	Munich Dark 20L1 lb Munich Dark 20L	34	20	5.8%
1 lb	Aromatic Malt1 lb Aromatic Malt	35	20	5.8%
1 lb	Special B1 lb Special B	34	115	5.8%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	5.8%
1 lb	Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	5.8%
3 oz	German - Acidulated Malt3 oz Acidulated Malt	27	3.4	1.1%
17.19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Hopsteiner - Hallertauer Magnum0.4 oz Hallertauer Magnum Hops	Pellet	16.2	Boil	60 min	20.71	16.7%
2 oz	LD Carlson - GERMAN HALLERTAU MITTELFRUH2 oz GERMAN HALLERTAU MITTELFRUH Hops	Pellet	1.8	Boil	5 min	2.29	83.3%
2.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Hopsteiner - Hallertauer Magnum (Pellet)	20.71	16.7%
2 oz	LD Carlson - GERMAN HALLERTAU MITTELFRUH (Pellet)	2.29	83.3%
2.40 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Infusion	--	150 °F	75 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Wyeast Nutrient	Water Agt	Boil	15 min.
1 each	Whirlfloc tablet	Water Agt	Boil	15 min.
4 g	Gypsum	Water Agt	Mash	--
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	--
1.50 g	magnesium sulphate	Water Agt	Mash	--
0.25 g	Sea salt	Spice	Mash	--

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 144 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Add minerals to both mash 5.5 gal and sparge 5 gal RO waters. I use a steam slayer so 1 gallon takes 75 to 90 minutes to boil off. My RO water contains 6 PPM NACL and 0 other minerals. My hard Belgian Candi sugar is home made so unknown SRM. The D-180 sugar is commercial.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-04-07 21:09 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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