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Belgian Dark Strong Ale Dalmo Beer

263 calories 26.8 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Camidal
Calories: 263 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created Friday December 7th 2018
1.085
1.021
8.4%
23.5
20.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Belgian - Pilsner10 kg Pilsner 37 1.6 55.9%
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 22.3%
0.60 kg Castle Malting - Château Arome0.6 kg Château Arome 34.4 39.8 3.4%
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) 38 275 2.8%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 2.8%
0.50 kg American - Caramel / Crystal 150L0.5 kg Caramel / Crystal 150L 33 150 2.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 2.8%
0.40 kg Munich Light0.4 kg Munich Light 37 6 2.2%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 1.7%
0.20 kg Belgian - Biscuit0.2 kg Biscuit 35 23 1.1%
0.20 kg Castle Malting - Chateau Diastatic0.2 kg Chateau Diastatic 35 2.06 1.1%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 1.1%
17.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 50 min 9.42 62.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 50 min 14.13 37.5%
80 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
58 L Infusion 67 °C 90 min
Infusion 77 °C 10 min
18 L Sparge 76 °C --
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 358 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 358 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Água de casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Águade mostura: 50L
Água de lavagem: 25L (baixar o pH com malte acidificado no hopbag a 65oC), depois subir para 76oC para lavar os grãos

Candi Sugar:
FERVER (45min-1h)

  • 1,5 kg açucar
  • água até cobrir
  • suco de 1/2 limão
    ADICIONAR
  • fonte de proteína (DME ou nutriente de levedura (DAP) - 10 g)
  • base forte (2 col chá (1 g) de NaOH em um pouco de água)

    Segunda fermentação com S-04 + adição tardia de aucar (0,5)

    BU GU 0,30
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-06 17:40 UTC
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