Dags för påfyllning av min goda Belgian dark strong. Nu blir det 20 liter.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 23.61 | 25.3 | 1.092 | 1.017 | 9.96 |
| Actuals | 1.092 | 1.017 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Dark Strong Ale | 18 E | 1.075 - 1.11 | 1.01 - 1.024 | 20 - 35 | 12 - 22 | 0 - 0 | 8 - 11 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Extra Light Dry Malt Extract (DME) | 2 kg | 31.46 |
| Pilsner | 1 kg | 15.73 |
| Belgian Candi Syrup - Golden (5L) | 908 g | 14.28 |
| Munich Type I | 1 kg | 15.73 |
| German - CaraAroma | 400 g | 6.29 |
| Château Biscuit | 550 g | 8.65 |
| Belgian Candi Sugar - Clear/Blond (0L) | 250 g | 3.93 |
| Belgian Candi Sugar - Dark (275L) | 250 g | 3.93 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 25 g | 60 min | Boil | Pellet | 5.2 |
| Hersbrucker | 25 g | 30 min | Boil | Pellet | 3 |
| Hersbrucker | 25 g | 5 min | Boil | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 3.5 g | 60 min | Mash | Water Agent |
| Epsom Salt | 0.5 g | 60 min | Mash | Water Agent |
| Lactic acid | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Coriander seed | 10 g | 5 min | Boil | Spice |
| Pomerans | 32 g | 5 min | Boil | Spice |
| Clarity Ferm | 10 g | 0 min | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Abby Ale II 1762 (1762) | Wyeast | 75% | 18.33°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Beta-amylase | 64°C | 50 min |
| Alpha-amylase | 70°C | 20 min |
| Mash-out | 78°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |