Recipe: Belgian Strong Dark
Style: 18E. Belgian Dark Strong Ale
Description:
Belgian Strong Dark (Jamil's)
| Target Volume [ltr (gal)]: 16.50 (4.36) |
Alcohol By Volume: 10.21% |
| Estimated Original Gravity[SG]: | 1.098 |
Estimated Final Gravity[SG]: | 1.022 |
| Estimated Attenuation: | 77.71% |
Estimated Mash Efficiency: | 70.00% |
| Bitterness [IBU]: 17.96 |
Colour [SRM(EBC)]: 23.97 (47.22) |
| Balance: 0.404 |
BU:GU ratio: 0.183 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Cane (Beet) Sugar |
1.008 |
7.76% |
325.70 (0.72) |
4.35% |
| Caramunich Malt |
1.004 |
3.90% |
325.70 (0.72) |
4.35% |
| Melanoidian Malt (Weyermann) |
1.006 |
5.95% |
488.54 (1.08) |
6.52% |
| Munich Malt |
1.013 |
13.09% |
975.65 (2.15) |
13.03% |
| Pilsner Malt (Weyermann) |
1.062 |
63.58% |
4885.44 (10.77) |
65.23% |
| Special B Malt |
1.003 |
3.54% |
325.70 (0.72) |
4.35% |
| Wheat Malt Pale (Weyermann) |
1.002 |
2.17% |
162.85 (0.36) |
2.17% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Hallertau Hersbrucker |
4.40% |
17.96 |
100.00% |
44.96 (1.59) |
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 |
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