Belgian Strong Dark
| Selected Style and Target Specs |
| Minimum OG: | 1.075 SG | Maximum OG: | 1.110 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.024 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 12.0 SRM | Maximum Color: | 20.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.0 qts |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.067 SG | Expected OG: | 1.089 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 83.0 % |
| Expected ABV: | 10.0 % | Expected ABW: | 7.8 % |
| Expected IBU: (using Tinseth): | 32.6 IBU | Expected Color: (using Morey): | 16.9 SRM |
| BU:GU ratio: | 0.37 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 64 ˚F |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 10lb 0oz | 50.0 % | 2.7 | In Mash/Steeped |
| Belgian Pale Malt | 8lb 0oz | 40.0 % | 4.9 | In Mash/Steeped |
| Sugar - Dark Candi Syrup | 2lb 0oz | 10.0 % | 26.7 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Brewers Gold | 7.0 % | 1.00 oz | 19.1 | Loose Pellet Hops | 60 Min From End |
| German Hallertauer Hersbrucker | 3.5 % | 1.00 oz | 7.3 | Loose Pellet Hops | 30 Min From End |
| Slovenian Styrian Goldings | 4.5 % | 1.00 oz | 6.1 | Loose Pellet Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast Nutrient | 1.00 oz | In Boil |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeasts |
| Yeast Strain | Amount | Used |
| Wyeast 3787-Trappist High Gravity | 2 packs |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 ˚F | 60 |
| Recipe Notes |