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Belgian Dark Two

278 calories 26 carbs
Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: KTK
Calories: 278 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Tuesday April 11th 2017
1.084
1.018
8.71%
33.73
20.14
n/a
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 85%
8 oz Belgian - Special B8 oz Special B 34 115 2.8%
4 oz Belgian - Wheat4 oz Wheat 38 1.8 1.4%
2 oz German - Carafa II2 oz Carafa II 32 425 0.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late addition) 32 180 5.7%
12.4 oz Belgian Candi Sugar12.4 oz Belgian Candi Sugar - (late addition) 38 10 4.4%
17.65 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.4 Boil 60 min 31.2 42.9%
0.5 oz Styrian Golding0.5 oz Styrian Golding Hops Pellet 2.8 Boil 15 min 2.33 28.6%
0.5 oz Styrian Golding0.5 oz Styrian Golding Hops Pellet 2.8 Boil 1 min 0.2 28.6%
 
Mash Guidelines
Amount Description Type Temp Time
qt Temperature 149 °F 60 min
qt Temperature 168 °F 10 min
 
Other Ingredients
Amount Name Type Use Time
1 each WhirlFloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Schelde 3655
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
62 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 526 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Author: KTK, Method: BIAB, Style: Belgian Dark Strong Ale, ABV 8.71%, IBU 33.73, SRM 20.14, Fermentables: (Pilsner, Special B, Wheat, Carafa II, Belgian Candi Syrup - D-180, Belgian Candi Sugar) Hops: (Magnum, Styrian Golding) Other: (WhirlFloc)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-06-27 15:28 UTC
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