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Trouble Cometh

357 calories 38 carbs
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 120 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.8 gallons
Post Boil Size: 1.1 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Joebobbadfish
Hop Utilization: 96%
Calories: 357 calories (Per 12oz)
Carbs: 38 g (Per 12oz)
Created Monday November 11th 2019
1.106
1.029
10.06%
32.7
14.07
5.09
 
Fermentables
Amount Fermentable PPG °L Bill %
2.57 lb German - Pilsner2.57 lb Pilsner 38 1.6 71.6%
6.2 oz German - Munich Light6.2 oz Munich Light 37 6 10.8%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 7%
2 oz German - CaraMunich III2 oz CaraMunich III 34 57 3.5%
1.5 oz American - Aromatic Malt1.5 oz Aromatic Malt 35 20 2.6%
1.5 oz Belgian - Biscuit1.5 oz Biscuit 35 23 2.6%
1.1 oz Belgian - Special B1.1 oz Special B 34 115 1.9%
3.59 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3 Boil 90 min 32.7 100%
 
Mash Guidelines
Amount Description Type Temp Time
2 gal Strike 153 °F 60 min
2 gal Batch Sparge 170 °F 10 min
Starting Mash Thickness: 2.22 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.6 g Epsom Salt Water Agt Mash 1 hr.
0.8 g Baking Soda Water Agt Mash 1 hr.
0.45 g Gypsum Water Agt Mash 1 hr.
0.3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 119 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.5 oz       CO2 Level: 3.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76 20 45 94 96 139
Mash Chemistry and Brewing Water Calculator
 
Notes

YEAST NOTES FROM IMPERIAL WEBSITE:
Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.

Temp: 65-75F, 18-24C// Flocculation: Med-high // Attenuation: 72-76%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-19 01:50 UTC
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