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Brew Like A Homebrewer System

Description
Raise ferment temp to 72 over last third of fermentation

Details

Beer Style
18E Belgian Dark Strong Ale (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
866.0 points
Potential Extract
620.0 points (70% from recipe)
Anticipated OG
1.124 SG
Boil SG
1.089 SG (at start of boil)
Anticipated Color
24.4 SRM     
Estimated IBU
22.2 IBU
Estimated FG
1.030 SG
Estimated Alcohol
12.2 %abv
Mash
0 m @ 153 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
1.124 SG High
FG
1.030 SG High
Alcohol
12.2 %abv High
Bitterness
22.2 IBU
Color
24.4 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 15 lbs 1.5 °L 38 ppg 65.2 %
Gambrinus Munich Light 3 lbs 10.0 °L 37 ppg 13.0 %
Briess Caramel 60L 16 oz 60.0 °L 34 ppg 4.3 %
Castle Special B 16 oz 147.0 °L 30 ppg 4.3 %
Table Sugar (Sucrose) 16 oz 1.0 °L 46 ppg 4.3 %
Dingemans Aromatic 16 oz 19.0 °L 37 ppg 4.3 %
Weyermann Melanoidin 8 oz 28.0 °L 37 ppg 2.2 %
Briess White Wheat Malt 8 oz 2.6 °L 39 ppg 2.2 %
Totals 23.0 lbs 866.0 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 15 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist65.2 %
Name: Gambrinus Munich Light
Amount: 3 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist13.0 %
Name: Briess Caramel 60L
Amount: 16 oz
Color: 60.0 °L
Potential: 34 ppg
% Grist4.3 %
Name: Castle Special B
Amount: 16 oz
Color: 147.0 °L
Potential: 30 ppg
% Grist4.3 %
Name: Table Sugar (Sucrose)
Amount: 16 oz
Color: 1.0 °L
Potential: 46 ppg
% Grist4.3 %
Name: Dingemans Aromatic
Amount: 16 oz
Color: 19.0 °L
Potential: 37 ppg
% Grist4.3 %
Name: Weyermann Melanoidin
Amount: 8 oz
Color: 28.0 °L
Potential: 37 ppg
% Grist2.2 %
Name: Briess White Wheat Malt
Amount: 8 oz
Color: 2.6 °L
Potential: 39 ppg
% Grist2.2 %
Totals
Amount: 23.0 lbs
Potential: 866.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 2.42 oz @ 4.0 %AA (9.7 AAU) 22.2 (21.4 %) Boil 60 min
Totals 2.4 oz
Hop: Hallertauer
Amount: 2.42 oz
%AA: 4.0
When: Boil
Time: 60 min
Totals
Amount: 2.4 oz

Yeast

Name Attenuation When
Wyeast 1388 Belgian Strong Ale 76 % Primary
Name: Wyeast 1388 Belgian Strong Ale
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.