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Belgian Dark Strong

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
51

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1.086
1.013
9.61%
24.35
25.43
Fermentables
Amount Fermentable PPG °L Bill %
9 lbBelgian - Pilsner9 lb Pilsner371.652.9%
1.5 lbGerman - Munich Dark1.5 lb Munich Dark3715.58.8%
1.5 lbTurbinado1.5 lb Turbinado - (late addition)44108.8%
1.5 lbBelgian - Aromatic1.5 lb Aromatic33388.8%
0.25 lbBelgian - Chocolate0.25 lb Chocolate303401.5%
0.25 lbBelgian - Special B0.25 lb Special B341151.5%
1 lbBelgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) - (late addition)32805.9%
1 lbBelgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) - (late addition)3205.9%
1 lbAmerican - Caramel / Crystal 40L1 lb Caramel / Crystal 40L34405.9%
17 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 ozMagnum0.5 oz Magnum HopsPellet15Boil60 min24.35
Mash Guidelines
Amount Description Type Temp Time
--Temperature149 F60 min
Starting Mash Thickness: 1.25 qt/lb
Yeast
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P)
538 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Belgian syrup sourced from http://www.cascadebeercandi.com 1lb Amber, 1lb Dark. Added 15min before end of boil
Tubinado is Sugar in the RAW
Mash Chemistry and Brewing Water Calculator
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Recipe QR Code
View Count: 360
Brew Count: 1
Last Updated: 2017-07-22 10:22 UTC
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