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288 calories 22 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 69% (brew house)
Source: E. Schmehl
Calories: 288 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Friday December 19th 2014
1.088
1.012
10.06%
27.29
22.08
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb Ireland - Stout Malt8 lb Stout Malt 37 2 80%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) - (late addition) 38 60 10%
0.5 lb Belgian - Aromatic0.5 lb Aromatic 33 38 5%
0.5 lb Belgian - Special B0.5 lb Special B 34 115 5%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 11 Boil 60 min 27.29 100%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike Temp 158 F Infusion 149 °F 90 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast Nutrient Other Boil 10 min.
3 oz Oatmeal Raisin Compound Flavor Secondary 4 min.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 165 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 3 7 67 67 0
Mash: 2.0 g Gypsum, 2.0 g CaCl, 1.4 mL Lactic
Target pH: 5.3
Sparge: 0.0 g Gypsun, 0.0 g CaCl, 0.0 mL Lactic
Mash Chemistry and Brewing Water Calculator
Author: E. Schmehl, Method: All Grain, Style: Belgian Dark Strong Ale, ABV 10.06%, IBU 27.29, SRM 22.08, Fermentables: (Stout Malt, Belgian Candi Sugar - Amber/Brown (60L), Aromatic, Special B) Hops: (Magnum) Other: (Whirlfloc, Yeast Nutrient, Oatmeal Raisin Compound)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-22 15:03 UTC
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