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Belgian Dark Strong Ale – All Grain GONE
Brew Date:
January 30, 2010
Statistics
Reading 1:
1.016 4.1° P at 15 days
Reading 2:
1.016 4.1° P at 43 days
Attenuation:
80.6% Apparent – 65.9% Real
General Info
Added the table sugar to about 1 quart of water and boiled for 15-20 minutes to make a syrup that I added to the primary about 4 days into fermentation. By my calculations, this should add about 13.8 points to the OG.
Cane Sugar PPG = 46
46 X 1.5 lbs / 5 gal = 13.8 P
The measured OG was 18.4 Brix w/ a refractometer, which is approximately 1.074.
Calculated OG should be 1.074+ 0.0138 = 1.088
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Info:
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Info:
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info:
Typical top fermented aroma; for wheat beers.
Info:
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
Info:
Light crystal malt. Used in lighter Abbey or Trappist style ales.
Info:
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Supplier:
Thomas Fawcett and Sons
Info:
Used in darker beers such as porters and stouts to add color and richness. May be used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
Malts and Grains
Adjuncts
Hops
| Amount |
Hop |
Time |
Type |
Use |
Form |
AA |
| 1.00 ounces |
Magnum |
60 min |
Bittering |
Boil |
Pellets |
12.5% |
| 1.00 ounces |
Total Hop Weight |
Info:
Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Example(s):
Lager, Pilsner; Stout
Substitution(s):
Columbus, Nugget
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Amount |
| Abbey Ale |
White Labs |
WLP530 |
1500 ml |
Temperature Range:
66–72°F
Notes:
Used in two of six remaining Trappist breweries. Distinctive plum and fruitiness. Good for high gravity beers.
Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.55 gallons
Evaporation Rate:
9.00% per hour
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Mash Tun Dead Space:
0.80 gallons
Mash Profile Single Infusion Mash, Medium Bodied Beer
Notes:
Mash profile for most well-modified malts.
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
Description |
| 1 |
Mash In |
Infusion |
60 min. |
154°F |
Add 70% of mash water at 166° F / 74° C |
| 2 |
Mash Out |
Infusion |
10 min. |
168°F |
Add 30% of mash water at 197° F / 92° C |
Fermentation and Aging
Secondary:
14 days @ 60° F
Oak Aged Blessed and Cursed
| Date Brewed: |
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Brew Day Data
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Target |
Actual |
Notes |
| Strike Water Amount: |
5.8 |
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| Sparge Water Amount: |
3.4 |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
5.5 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
120 |
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| OG: |
1.088 / 21.1° P |
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