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Belgian Broun

231 calories 21.9 g 330 ml
Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 40 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 7 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Zabs
Calories: 231 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created Monday July 27th 2015
1.075
1.016
7.76%
26.95
32.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) - (late addition) 38 275 8.8%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late addition) 46 0.5 5.3%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light - (late addition) 42 4 8.8%
0.20 kg Honey0.2 kg Honey - (late addition) 42 2 3.5%
1.50 kg Briess Pilsen Light1.5 kg Briess Pilsen Light - (late addition) 35 2 26.3%
1.50 kg Briess Amber1.5 kg Briess Amber - (late addition) 35 10 26.3%
4.5 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 3.5%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 2.6%
0.20 kg Belgian - Munich0.2 kg Munich 38 6 3.5%
0.10 kg Belgian - CaraMunich0.1 kg CaraMunich 33 50 1.8%
0.50 kg United Kingdom - Pale 2-Row0.5 kg Pale 2-Row 38 2.5 8.8%
0.05 kg American - Chocolate0.05 kg Chocolate 29 350 0.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.1 Boil 40 min 21.49 57.1%
20 g Fuggles20 g Fuggles Hops Pellet 4.1 Boil 20 min 4.64 28.6%
10 g Saaz10 g Saaz Hops Pellet 3 Boil 5 min 0.81 14.3%
70 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Steep grains in cold 4L then mini-mash in 4L water at 65c for 60 mins then sparge with 1L at 76c. Use dash of PH leveller.

Add 2.8l of water to make 7L for boil - after 800ml absorption loss.

Yeast enzyme and whirlfloc added last 5 mins of boil.

Add dextrose, candi sugar and LME at end of boil. LME added to fermenter with around 1.8 boiling water.

Aerated wort with air stone for 15 minutes.

Made 2 step yeast starters for this brew. 1 litre to a 2.5 litre. Swirl regularly. pitched at 21c.

2 + 1 + 1 litre ice blocks. Chilled water in 2 containers for 8 litres to chill wort - remembering yeast starter will add around 300ml of volume. Still needed more ice to hit lower temp. Only hit 22c.

Used hop bag during boil.

Got 70% efficiency from grains but final OG was lower than calculated 1089 instead of 1091. PPG of extract was lower than expected.

Ferment around 17 degrees. In fermenter 20/9/15. Gravity at 1030 on 28th. 1020 on 3 October.

Bulk condition 2-3 weeks following completion of fermentation - stayed at 1020. Added reydrated pack of Abbaye Yeast on 16th October to try and get a little more attenuation.

Bottled 25/10.

Finished way too sweet - not enough attenuation. Needed much more sugar and probably remove the brown sugar and/or honey - other than that the recipe was great.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-12 00:19 UTC
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