3 bbl Pretentious Bastard Beer Recipe | All Grain Belgian Dark Strong Ale | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

3 bbl Pretentious Bastard

232 calories 19.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 110 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Thursday December 29th 2016
1.071
1.011
7.9%
64.0
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Belgian - Pilsner220 lb Pilsner 37 1.6 88%
25 lb Candi Syrup - Belgian Candi Syrup - D-9025 lb Belgian Candi Syrup - D-90 32 90 10%
5 lb Belgian - Special B5 lb Special B 34 115 2%
250 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Apollo10 oz Apollo Hops Pellet 20 Boil 60 min 31.45 8.8%
24 oz El Dorado24 oz El Dorado Hops Leaf/Whole 14 Boil 15 min 23.83 21.1%
16 oz Amarillo16 oz Amarillo Hops Leaf/Whole 8.6 Boil 5 min 3.92 14%
64 oz Am/ElDo64 oz Am/ElDo Hops Pellet 11 Whirlpool at 180 °F 30 min 4.79 56.1%
114 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 161F Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
50 Gypsum
40 Cal Chloride

30ml Lactic (more if needed)
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitch 15 packs of Abbey Yeast
Pitch and ferment @ 65F for two days then allow to Free rise.

Add candi syrup with 5 min to go in boil

Brewer's Friend Logo
Last Updated and Sharing
 
648
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-30 05:48 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top