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belgian strong dark ale 2010

A ProMash Recipe Report



BJCP Style and Style Guidelines
18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132   
Min IBU: 15 Max IBU: 35   
Min Clr: 14 Max Clr: 20  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 34.65      
Anticipated OG: 1.102 Plato: 24.12
Anticipated SRM: 16.0        
Anticipated IBU: 43.4      
Brewhouse Efficiency: 85  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 14.19  Gal   
Pre-Boil Gravity: 1.079  SG 19.06 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
69.3 24.00 lbs.  Pilsener Belgium 1.037 2
12.7 4.40 lbs.  Demerara Sugar Generic 1.041 1
11.5 4.00 lbs.  Munich Malt Germany 1.037 8
6.5 2.25 lbs.  Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.10 oz.  Magnum Pellet 12.10 26.0 90 min
0.50 oz.  Hallertau Hersbrucker Pellet 2.50 2.4 90 min
0.50 oz.  Wye Northdown Pellet 10.60 10.4 90 min
1.00 oz.  Hallertau Hersbrucker Pellet 2.50 1.2 15 min
1.00 oz.  Styrian Goldings Pellet 7.00 3.3 15 min


Extras
Amount Name Type Time
0.50 Unit(s)  Whirlfloc Fining 15 Min.(boil)


Yeast
White Labs WLP530 Abbey Ale


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 30.25   
Water Qts: 40.84 Before Additional Infusions
Water Gal: 10.21 Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 149 60 Min
Mash-out Rest: 0 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 12.63 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
6gal first runnings collected and combined with demerara. boiled for approx 1.5hr before being re-added to the main wort.

two identical mashes, doubling the listed ingredients/batch size.

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Generated with ProMash Brewing Software

© 2004-2011 Biergötter Homebrew Club. Disclaimer.
Last Modified: Saturday, 15-Oct-2011 10:16:12 MST