SB8-2: Dark Strong Ale Beer Recipe | All Grain Belgian Dark Strong Ale | Brewer's Friend
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SB8-2: Dark Strong Ale

272 calories 26.1 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 73% (brew house)
Source: jmelby
Calories: 272 calories (Per 12oz)
Carbs: 26.1 g (Per 12oz)
Created: Friday December 28th 2018
1.082
1.018
8.4%
34.9
15.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb 2-Row (US)9 lb 2-Row (US) 36.8 1 53.2%
5 lb US - Munich (DE)5 lb US - Munich (DE) 36.8 9 29.5%
1.80 lb US - Sucrose (Table Sugar)1.8 lb US - Sucrose (Table Sugar) 45.7 0 10.6%
8 oz Carapils (Dextrine Malt) (US)8 oz Carapils (Dextrine Malt) (US) 32.8 1 3%
6 oz US - Belgian Candi Sugar - Dark6 oz US - Belgian Candi Sugar - Dark 37.7 275 2.2%
4 oz US - Special B (BE)4 oz US - Special B (BE) 33.8 115 1.5%
16.92 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Ultra (US)1.5 oz Ultra (US) Hops Pellet 5 Boil 75 min 20.91 44.8%
0.45 oz Mount Hood (US)0.45 oz Mount Hood (US) Hops Pellet 4.6 Boil 75 min 5.77 13.4%
0.40 oz Hallertau (DE)0.4 oz Hallertau (DE) Hops Pellet 2.7 Boil 45 min 2.64 11.9%
1 oz Helga1 oz Helga Hops Pellet 5.8 Boil 10 min 5.61 29.9%
3.35 oz / 0.00
 
Yeast
Wyeast - Belgian Dark Ale 3822
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
65 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.26
 
Target Water Profile
Northfield, MN, United States
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Imported from Brewtoad. Brewed summer 2016

See SB8-1 for more info on process.

Fermentation:

Pitch at 62F warmed overnight to 66

Temp rise 72-74 at data 3 and dropping

Day 4 66-68 (1.038)

Put heat on fermenter accidentally raise all the way to 83/84F

Dropped to 79/80F for 1.5weeks and transferred to secondary (1.022). New Krausen after transfer and still bubbling at 3 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2023-08-26 01:20 UTC
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