Byntlie's Belgian Strong Beer Recipe | All Grain Belgian Dark Strong Ale | Brewer's Friend
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Byntlie's Belgian Strong

309 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Donnie Franklin
Calories: 309 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Monday May 22nd 2017
1.093
1.020
9.7%
29.3
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 73.7%
1.50 lb Belgian - Pilsner1.5 lb Pilsner 37 1.6 7.9%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 7.9%
1 lb Belgian - Special B1 lb Special B 34 115 5.3%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 5.3%
19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz saaz2 oz saaz Hops Pellet 3.5 Boil 60 min 19.82 66.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 9.43 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 gal Mash Infusion -- 152 °F 90 min
4.3 gal Sparge Sparge -- 168 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 605 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antwerp
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 0 84 76
chalk - 10g
gypsum - 2g
calcium chloride - 2g
epsom salt - 2g
canning salt - 5g
Mash Chemistry and Brewing Water Calculator
"Byntlie's Belgian Strong" Belgian Dark Strong Ale beer recipe by Donnie Franklin. All Grain, ABV 9.65%, IBU 29.26, SRM 19.53, Fermentables: (Maris Otter Pale, Pilsner, Biscuit, Special B, Belgian Candi Syrup - Amber (40L)) Hops: (saaz, Styrian Goldings)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-05-22 18:14 UTC
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