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Belgian Fart

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Efficiency: 65% (brew house)
Source: Møllenberg Brygghuus
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)

Created: Monday September 17th 2012

Original Gravity:

1.070

Final Gravity:

1.020

ABV (standard):

6.7%

IBU (tinseth):

35.3

SRM (morey):

30.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	United Kingdom - Pale 2-Row6 kg Pale 2-Row	38	2.5	81.1%
0.40 kg	Belgian - CaraMunich0.4 kg CaraMunich	33	50	5.4%
0.30 kg	American - Black Malt0.3 kg Black Malt	28	500	4.1%
0.20 kg	American - Aromatic Malt0.2 kg Aromatic Malt	35	20	2.7%
0.50 kg	Belgian Candi Sugar - Amber/Brown - (late boil kettle addition)	38	60	6.8%
7.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
10 g	Cascade10 g Cascade Hops	Pellet	6.5	Boil	60 min	14.3%
10 g	Target10 g Target Hops	Pellet	10.5	Boil	60 min	14.3%
5 g	Cascade5 g Cascade Hops	Pellet	6.5	Boil	15 min	7.1%
15 g	Target15 g Target Hops	Pellet	10.5	Boil	15 min	21.4%
5 g	Cascade5 g Cascade Hops	Pellet	6.5	Boil	5 min	7.1%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Leaf/Whole	4.5	Boil	5 min	14.3%
15 g	Target15 g Target Hops	Pellet	10.5	Boil	5 min	21.4%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Cascade (Pellet) 20 g Cascade (Pellet) Hops	0	28.5%
40 g	Target (Pellet) 40 g Target (Pellet) Hops	0	57.1%
10 g	East Kent Goldings (Leaf/Whole)		14.3%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20		Fly Sparge	--	67 °C	90 min

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	15 - 24 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sugar Amount: 150 g

Notes

Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F)

Last Updated and Sharing

1,538

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Brews

Public: Yup, Shared
Last Updated: 2012-10-06 09:53 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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