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Belgian-Style Dark Strong

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 82%
Calories: 298 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)

Created: Tuesday November 19th 2019

Tripple Seck

by mhv2themax

OG: 1.097 FG: 1.027 ABV: 9.2% IBU: 23

St Bernardus 12 Clone

by Brian Conn

OG: 1.092 FG: 1.010 ABV: 10.8% IBU: 21

Original Gravity:

1.090

Final Gravity:

1.017

ABV (alternate):

10.4%

IBU (tinseth):

26.3

SRM (morey):

24.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Belgian - Pilsner12 lb Pilsner	37	1.6	75.3%
1.50 lb	Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark)	37	10	9.4%
8 oz	Castle Malting - Aromatic Malt8 oz Aromatic Malt	35	20	3.1%
7 oz	Castle Malting - Special B7 oz Special B	34	150	2.7%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	6.3%
8 oz	Turbinado8 oz Turbinado - (late boil kettle addition)	44	10	3.1%
15.94 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Magnum0.3 oz Magnum Hops	Pellet	14	Boil at 202 °F	60 min	11.23	14.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil at 202 °F	15 min	7.3	47.6%
0.80 oz	Ella0.8 oz Ella Hops	Pellet	14.8	Whirlpool at 202 °F	0 min	7.8	38.1%
2.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Magnum (Pellet)	11.23	14.3%
1 oz	Styrian Goldings (Pellet)	7.3	47.6%
0.80 oz	Ella (Pellet) 0.79999999817006 oz Ella (Pellet) Hops	7.8	38.1%
2.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.25 gal	Add water at calculated strike temp	Strike	--	147 °F	30 min
	Raise temperature, hold 10 mins	Temperature	147 °F	161 °F	10 min
	Mash-out	Temperature	161 °F	172 °F	10 min
3.25 gal	Batch Sparge	Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Yeast nutrient	Other	Boil	10 min.
1 each	Whirlfloc	Fining	Boil	10 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
2.70 g	Slaked Lime	Water Agt	Mash	1 hr.
5.93 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Med-High
Optimum Temp:	64 - 78 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 143 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 7.7 oz Temp: 68 °F CO₂ Level: 3.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Add candi syrup, sugar with 5 mins to go. Pitch at 68 degrees, let temperature rise freely to 79 degrees.
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2022-02-06 23:35 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Murmillo

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