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Belgisk brun

258 calories 20 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21.3 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nils Petter Vogt
Calories: 258 calories (Per 355mL)
Carbs: 20 g (Per 355mL)
Created Monday July 8th 2019
1.079
1.010
9.02%
26.61
18.06
n/a
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
3.5 kg Belgian - Pale Ale3.5 kg Pale Ale 38 3.4 48.3%
1.8 kg Belgian - Pilsner1.8 kg Pilsner 37 1.6 24.8%
0.7 kg Belgian - Special B0.7 kg Special B 34 115 9.7%
0.4 kg Belgian - Biscuit0.4 kg Biscuit 35 23 5.5%
0.85 kg Cane Sugar0.85 kg Cane Sugar 46 0 11.7%
7.25 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 8.5 Boil 70 min 19.79 35.9%
50 g Northern Brewer50 g Northern Brewer Hops Pellet 8.5 Boil 5 min 6.82 64.1%
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 65 °C 60 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 g Whirlfloc Water Agt Boil 5 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 154 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Author: Nils Petter Vogt, Method: All Grain, Style: Belgian Dark Strong Ale, ABV 9.02%, IBU 26.61, SRM 18.06, Fermentables: (Pale Ale, Pilsner, Special B, Biscuit, Cane Sugar) Hops: (Northern Brewer) Other: (Whirlfloc, Beer Nutrient)
Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-20 22:04 UTC
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Nils P 08/06/2019 at 09:57pm



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