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Belgian strong (B)red

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 237 calories (Per 330ml)
Carbs: 13.2 g (Per 330ml)

Created: Wednesday April 22nd 2020

Original Gravity:

1.079

Final Gravity:

1.003

ABV (standard):

10.0%

IBU (tinseth):

42.7

SRM (morey):

18.5

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	The Swaen - Swaen Pilsner5 kg Swaen Pilsner	38	2	84%
0.15 kg	German - Chocolate Rye0.15 kg Chocolate Rye	31	240	2.5%
0.30 kg	United Kingdom - Dark Crystal 80L0.3 kg Dark Crystal 80L	33	80	5%
0.20 kg	German - Melanoidin0.2 kg Melanoidin	37	25	3.4%
0.30 kg	Cane Sugar0.3 kg Cane Sugar	46	0	5%
5.95 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Columbus15 g Columbus Hops	Pellet	14	First Wort	0 min	32.66	50%
15 g	Columbus15 g Columbus Hops	Pellet	14	Boil	10 min	10.06	50%
30 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Columbus (Pellet) 30 g Columbus (Pellet) Hops		42.72	100%
30 g / 0.00 €

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Coriander Seed	Spice	Boil	1 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Danstar - Belle Saison Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	96%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

Omega Yeast Labs - Brettanomyces Bruxellensis OYL-202

Amount:	1 Each	Cost:
Attenuation (custom):	96%	Flocculation:	Low
Optimum Temp:	20 - 29 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 101 g Temp: 20 °C CO₂ Level: 2.44 Volumes

Target Water Profile

Fikkersdries Gelderland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
101.4	3	7	68.6	75.8	21.9
Mash Chemistry and Brewing Water Calculator

Notes

Goal is a bretted quad/saison crossover. Pitched with Belle saison to dry it out.

Start of ferment 18C. Ramping up after 3 days to 25 degrees. Added the houseculture plus dregs from the MJ41 + Brett Blonde.

When krausen fell added 300 grams of sugar made into dark candi syrup.

Oaked after a week with almost 2 grams American oak per liter (1.8 ish).

SG at Oaking (1 week in): 1.009 for 9.2% alcohol.

Tastes very yeasty but quite nice already, sweet with a lot of alcoholic warmth. Doesn't smell fusely though. Some citrus taste from the belle saison but the pepper is really subdued (this was the goal). So far tastes like a very young & strong dubbel. Hops are barely noticeable at the moment. This one will need long aging to mellow out i guess... Curious how dry and funky it will get.

Bottled after two months at 1.000. Smelled awesome like a sour, taste was meh. like a damp cellar. not so good.

After two months in bottle: Sour taste is coming through, it's getting somewhere. Should check again in a few months.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-09-18 15:26 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

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