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Bastogne System


Details

Beer Style
18E Belgian Dark Strong Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
6 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
673.5 points
Potential Extract
505.1 points (75% from recipe)
Anticipated OG
1.084 SG
Boil SG
1.072 SG (at start of boil)
Anticipated Color
10.2 SRM     
Estimated IBU
37.0 IBU
Estimated FG
1.020 SG
Estimated Alcohol
8.3 %abv
Fermentation
Primary 7 d, Secondary 7 d, and Lager 28 d
Mash
45 m @ 158 tempF

Style Compliance

18E Belgian Dark Strong Ale
Original Gravity
1.075-1.110 SG
Final Gravity
1.010-1.024 SG
Alcohol
8.0-11.0 %abv
Bitterness
20.0-30.0 IBU
Color
12.0-22.0 SRM
 
OG
1.084 SG
FG
1.020 SG
Alcohol
8.3 %abv
Bitterness
37.0 IBU High
Color
10.2 SRM Low
Overall Compliance: 60.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 10 lbs 1.8 °L 37 ppg 54.8 %
Dingemans Munich 8 lbs 5.5 °L 37 ppg 43.8 %
Castle Special B 0.25 lbs 147.0 °L 30 ppg 1.4 %
Totals 18.2 lbs 673.5 points 100%

Fermentables

Name: Briess 2-Row
Amount: 10 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist54.8 %
Name: Dingemans Munich
Amount: 8 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist43.8 %
Name: Castle Special B
Amount: 0.25 lbs
Color: 147.0 °L
Potential: 30 ppg
% Grist1.4 %
Totals
Amount: 18.2 lbs
Potential: 673.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Northern Brewer 1.00 oz @ 8.5 %AA (8.0 AAU) 20.9 (24.4 %) Boil 60 min
Northern Brewer 1.00 oz @ 8.5 %AA (8.0 AAU) 16.1 (18.7 %) Boil 30 min
Totals 2.0 oz
Hop: Northern Brewer
Amount: 1 oz
%AA: 8.5
When: Boil
Time: 60 min
Hop: Northern Brewer
Amount: 1 oz
%AA: 8.5
When: Boil
Time: 30 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
White Labs WLP400 Belgian Wit Ale 76 % Primary
Name: White Labs WLP400 Belgian Wit Ale
Attenuation: 76 %
When: Primary
 
 

Flavorings

Name Amount When Time
Coriander 1 oz Boil 5 min
Sweet Orange Peel 1 oz Boil 5 min
Name: Coriander
Amount: 1 oz
When: Boil
Time: 5 min
Name: Sweet Orange Peel
Amount: 1 oz
When: Boil
Time: 5 min
 
Recipe Source: Don Pfeiffer