Brew Day: bonsai4tim - Belgian Strong Dark-April 26, 2010

Brewday: bonsai4tim - Belgian Strong Dark - April 26, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.101	Colour [SRM(EBC)]:	48.52(95.59)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	17.47

Preboil Values:

Mash water volume [ltr (gal)]:	29.26 (7.73)	Mash tun volume [ltr (gal)]:	35.79 (9.45)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.066

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.085	mash items only	1.076

Style: 18E. Belgian Dark Strong Ale

Description:

Belgian Strong Dark (Jamil's)

Estimated Original Gravity[SG]: 1.085	Estimated Final Gravity[SG]: 1.018	Alcohol By Volume[%]: 8.96
Bitterness [IBU]: 17.47	Colour [SRM(EBC)]: 48.52 (95.59)
Balance: 0.459	BU:GU ratio: 0.205

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Candi Sugar, Dark	1.009	10.76%	812.64 (1.79)	7.69%
Caramunich Malt	1.003	3.45%	406.32 (0.90)	3.85%
Melanoidian Malt (Weyermann)	1.004	4.68%	541.76 (1.19)	5.13%
Munich Malt	1.011	12.90%	1354.40 (2.99)	12.82%
Pilsner Malt (Weyermann)	1.055	65.06%	7042.91 (15.53)	66.67%
Special B Malt	1.003	3.14%	406.32 (0.90)	3.85%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	4.40%	17.47	100.00%	63.15 (2.23)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Belgian Strong - Wyeast 1388	high	76.00%	18.00 (64.40)	27.00 (80.60)	approximately 12-13% ABV

Estimated required yeast cells (billion):

434.72

Dried yeast (gm):	23.12

No of liquid yeast(Wyeast/Whitelabs) packs:	4.62	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	616.62	(Assumes 25% trub and 94% viability)
One day settling	308.31	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	161.01	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	29.26 (7.73)	Mash tun volume required [ltr (gal)]:	35.79 (9.45)
Grain Weight [gms (lbs)]:	9751.72 (21.50)	Mash gravity @ 100% conversion [SG]:	1.119

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	75.17 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.00	14.85	87.29	99.30
2	14.15	14.15	44.03	50.10
Combined	14.15	29.00	66.19	75.30

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67