Brewing Tomorrow

dhempy · Post by **dhempy** » Tue Aug 05, 2008 7:13 pm

Gonna Brew a Strong Dark tomorrow .. below is the recipe. Enjoy!

Dan

Belgian Strong Dark Ale

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): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 18.29
Anticipated OG: 1.082 Plato: 19.70
Anticipated SRM: 30.1
Anticipated IBU: 25.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.069 SG 16.92 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

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 15.50 lbs. Pilsener Belgium 1.037 2
5.5 1.00 lbs. CaraMunich 60 France 1.034 60
2.1 0.38 lbs. Aromatic Malt Belgium 1.036 25
1.4 0.25 lbs. Special B Malt Belgian 1.030 120
0.9 0.16 lbs. Chocolate Malt Great Britain 1.034 475
5.5 1.00 lbs. Candi Sugar (dark) Generic 1.046 275

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Whole 14.00 22.5 60 min.
0.50 oz. Hallertau Hersbrucker Whole 4.75 2.0 15 min.
0.25 oz. Hallertau Hersbrucker Whole 4.75 0.6 2 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Tables Other 5 Min.(boil)

Yeast
-----

WYeast 3787 Trappist High Gravity

Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 17.29
Water Qts: 16.85 - Before Additional Infusions
Water Gal: 4.21 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.97 - Before Additional Infusions

Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60

Total Mash Volume Gal: 5.60 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Post by **brahn** » Tue Aug 05, 2008 10:01 pm

I'd go with more sugar, but other than that it looks good to me. YUM!

dhempy · Post by **dhempy** » Wed Aug 06, 2008 7:35 am

Actually, I'm going to use the Dark Candi Syrup ... a whole bottle of it. Depending on where the gravity winds up, I may add some turbinado but we'll see. Last time I made it pretty much as above and my wife, who doesn't like beer, loved it!

Dan