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Kvaddad 12a

310.36 calories 26.33 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 70 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday November 8th 2018
1.094
1.016
10.23%
26.36
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Belgian - Pilsner3.5 kg Pilsner 37 1.6 31.2%
3.50 kg Belgian - Pale Ale3.5 kg Pale Ale 38 3.4 31.2%
1,000 g Belgian Candi Sugar - Dark (275L)1000 g Belgian Candi Sugar - Dark (275L) 38 275 8.9%
1,500 g Invert Sugar Syrup1500 g Invert Sugar Syrup 36 1 13.4%
400 g Belgian - De-Bittered Black400 g De-Bittered Black 34 566 3.6%
700 g Honey700 g Honey 35 2 6.2%
630 g Date630 g Date 27 0 5.6%
11.23 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Brewer's Gold25 g Brewer's Gold Hops Leaf/Whole 9 Boil 60 min 15.94 33.3%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 5.1 33.3%
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.32 33.3%
75 g / 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mäskning
51 grader 10 minuter
64 grader 50 minuter
77 grader 15 minuter

Svartmalten kallmäskas i kylskåp 3 dygn, silas och hälls i vid kok.

Efter kok kyl till 18 grader. Öka sakta till 25 grader över 7 dagar. Vid 1.013 flytta till nytt kärl, utan jäst kör på 13 grader i 5 dagar till 1.012, Kör på 5 grader i 6 veckor.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-25 15:50 UTC
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